Seafood
Easy
Rice with calamari
60 min
Rice
Easy
Recipe of Socarrat rice with crayfish and rockfish
Socarrat rice with crayfish and rockfish is a traditional Mediterranean recipe known for its crispy bottom texture and intense sea flavor. Originating from the Valencian Community, this dish combines the sweetness of crayfish with the depth of rockfish, creating a broth full of nuances. It's perfect for special occasions or to impress your guests with restaurant-quality rice, but made comfortably at home.
The key lies in the fumet, made with crayfish heads and rockfish, providing an authentic and concentrated flavor. The rice is cooked in a paella pan, absorbing all that flavor, and achieving the socarrat, that toasted and crispy layer that everyone loves. Additionally, baby squid and clams add extra texture and marine flavor.
This recipe is ideal for lovers of flavorful and brothy rices, and although it requires some time, the result is worth it. You can adapt the ingredients based on availability, but always respecting the essence of the dish. Go ahead and prepare it to enjoy a bite full of tradition and flavor!
Cook
1 min
Servings
4
Ingredients
Directions
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1
We let the chirlas soak in salt to let them loose soil
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2
FUMET: In a large pot, sauté a chopped onion and carrot. We let them brown. We put in the crayfish heads and fry them and we're crushing them. Add the fish cut into pieces. We suffer everything. And we covered 1.5 liters of boiling water.
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3
Let it boil for 20 minutes. Adjust salt. We snuck everything in and leave it aside.
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4
RICE: Put the paella on the charcoal and add oil. When it is hot, add the onion and garlic and brown.
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5
Set aside on the sides and add the washed and cut squid. Sauté everything well and add a large spoonful of crushed tomato. We will add the paprika being careful not to burn it. I dilute it in a little broth. Let it reduce the liquid.
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6
Add the rice and fry it for a few minutes. Add the broth to saucepans, it should be very hot. Now we'll let it slow down at your pace. We will rotate the paella so that the heat is uniform.
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7
Add the chirlas and let them open.
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8
When we run out of broth we will try the rice. At the last minute, we add the peeled crayfish tails and some leftover fish left over from the broth. All peeled and thornless. We took it out of the fire. We reviewed it for 5 minutes and we're looking forward to it!!!!
