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RESTAURANTSLOCAL RECIPES7 APRIL 2020

MAR MENOR SOUPY RICE

Caldero

INGREDIENTS: (4-5 portions):

  • 600 grams of rice

  • 200 dcl . olive oil.

  • 400 grams of ripe tomato

  • 6 cloves of garlic

  • 4 peppers

  • parsley

  • fish (mullet or gilt-head bream)

  • sal

PREPARATION:

- Start frying the peppers in a cast iron or stainless steel bowl, until they leave in their scent, set aside and fry the fish heads, then the tomatoes and peppers in the same oil.

- Crush the garlic, parsley and fried peppers in a mortar and boil the fish remains mix then add the crushed one to it and boil for half an hour longer

- Then strain the broth and boil the cleaned fish in it for 15 minutes. We separate this fish on a separate serving platter later for later

- In the broth we boil rice until the point it gets ready to serve

- The fish is usually served second to the rice, usually accompanied by aioli sauce.

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