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The fisherman pilaf
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Flamengo taste and fragrance in a classic dish that we come from Andalusia, Spain
Ingredients
2 tablespoon olive oil
8 fetoules tsoritho (Spanish spicy sausage)
4 cloves garlic chopped
1 onion chopped
1 large red pepper (not hot) chopped
½ teaspoon paprika
1 ½ cup rice Carolina
3 cups chicken broth
1 bag grated safran
1 cup peas
½ kilo of shrimp, cleaned but with head
½ kilo of shellfish (mussels, clams or glossy
½ cup parsley
Directions
Heat in a frying pan a tablespoon of oil until smoke. Fry the tsoritho shaking it with a wooden spoon for 3 minutes. The transfer to a plate.
Add the remaining olive oil with garlic, red pepper, along with the paprika, salt, pepper and cook for 5 minutes.
Add to the pan the rice, broth and saffron. Mix and cook for 8 minutes at medium heat. Add the shellfish and shrimp and cook for 7 minutes. Do not throw those shells open. Remove from fire. Add peas and sausage. Cover the pan with a towel and let them spend 5 minutes to the liquid evaporated and tie perfume before serving.
Duration: 1 hour
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Average Rate = 5  Rate it
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