On this page you will find a step-by-step recipe for salmoreta typical of Alicante cuisine. Therefore, the first thing you need to do is this spice.
The rest is very easy to do. You will lick your fingers with this little rice.
Let’s go!
Ingredients
2 sole fillets, boneless
1 knife cut with spleen
1 liter of fish broth
400 g of rice
3 tablespoons of salmoreta
1 chopped garlic
olive oil
slab
Options:
– you can add some clams
Preparation
1.
First you need to prepare the salmoreta. You will find the recipe on this page.
2.
The only thing is to ask for a fillet from your trusted fisherman.
3.
You can mix the pumpkin puree (or brown sauce) with the salmoreta. Perhaps the whole spleen has too much flavor power; you can put half it according to taste.
4.
Add a good drizzle of olive oil to the pan to heat. Brown the garlic.
5.
Then fry the knife.
6.
When the mushrooms start to crackle, add the mixture of brine and spleen.
7.
Leave it to fry a little together (for a few minutes, stirring).
8.
Then you can add the rice.
9.
And mark the rice for two to three minutes, also stirring.
10.
Rub the rice well.
11.
Add the boiling fish stock.
12.
you take out
13.
At first, on high heat, and when it boils, turn it down a little. Let the rice cook for 15-16 minutes.
14.
After the specified time, put the sole on the rice and turn off the fire. Salt the fish a little.
15.
Put the paella in the oven for 5 minutes, in the grill mode.
16.
And after resting for 10 minutes, you can now serve it at the table.
17.
Enjoy!