Rice in broth with cuttlefish and noodles
Allergens:
Ingredients for 5 portions
Calculate portions
Bomba rice
0.25 kg
Fumet
2.0 l
Cuttlefish
1.0 kg
Garlic, bulb
2.0 ud
Parsley
10.0 g
Extra virgin olive oil
0.05 l
Garlic, bulb
2.0 ud
Purple onion from Zalla
0.3 kg
Leek
1.0 ud
Table salt
3.0 g
Parsley sauce
0.125 l
Chives
30.0 g
Parsley
37.5 g
Table salt
0.5 g
Dried chilli pepper
0.001 g
Bread
7.5 g
Olive oil
0.05 l
Cured cheese
0.025 kg
Elaboration
For the cuttlefish stock:
- Prepare a fumet with cuttlefish previously browned in a pan.
For the rice:
- Chop and fry the vegetables with the cuttlefish cubes until they are tender.
- Prepare the rice in two rounds.
- Soak gradually with the fumet.
- Boil for 10 minutes while stirring.
- Spread the rice on a tray that has previously been in the blast chiller to cool it as quickly as possible.
For the cuttlefish noodles:
- Clean the cuttlefish.
- Cut into 6 or 8 squares of the same size.
- Stack the squares in an orderly way, one over the other, making blocks of 6 or 8 parts.
- Cover the blocks with cling film carefully so they don’t break them and freeze them.
- Once frozen, remove the plastic and cut into thin layers from the lateral of the block, with the cutting machine to obtain strips that are noodle shaped.
- Vacuum the cuttlefish noodles seasoned and with virgin olive oil and chopped parsley. Set aside.
For the decoration:
- Prepare a chive oil.
- Chop chives.
SETTING-UP
- Place the rice and the stock in a pan. Stir while cooking.
- Adjust to taste and add a drop of virgin olive oil.
- Vacuum the noodles at 65 ºC for 1, 5 minutes.
- Plate up the rice in a deep plate.
- Add the noodles on top.
- Decorate with chopped chives and chive oil.
Observations
- The stock must have a lot of cuttlefish to be well concentrated.
- For the chive oil, make the same steps of the parsley sauce, but changing parsley for chives.
Nutritional information (1 portion)
Energy
781.73
kcal
Carbohydrates
84.03
g
Proteins
43.83
g
Lipids
25.73
g
Fiber
18.76
g
Saturates
4.62
g
Monounsaturated fatty acids
15.36
g
Polyunsaturated fatty acids
3.39
g
Cholesterol
177.57
mg
Calcium
610.12
mg
Iron
12.23
mg
Zinc
3.73
mg
Vitamin A
473.81
ug
Vitamin C
149.73
g
Folic acid
490.14
ug
Salt (Sodium)
1046.23
mg
Sugars
40.83
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed