Ingredients (4 people):
360 g. rice (our. loavera) · 12 galleys · 2 spinach handles · 1⁄2 onion · · 2 alls · 1 tomato · parsley · Salt · olive oil · saffron · Red pepper · 1 l. of fish broth.
Elaboration:
· In a saucepan with hot oil, fry the galleys for a couple of minutes, till they are golden. Remove them and reserve.
· In the same pan, Add the onion and garlic cut into cubes, add salt and fry.
· When the onion is cooked, Add a teaspoon of red pepper and grated tomato, and fry until the tomato has all the liquid and it is very dry and concentrated.
· Incorporate sliced spinach and jump until they lose volume.
· Add rice and saffron, and rice the rice for a few minutes because it is impregnated with the stir -fry.
· Pour hot broth and cook the rice during 18 minutes; the former 5 minutes over low heat and then over low heat.
· A few minutes before the end of cooking, incorporate the galleys.
The galley is one of the tastiest crustaceans and, at the same time, less known from our coast. A good trick to eat them comfortably and without puncturing, is to cut the sides with scissors, leaving only the central part of the body. The rest will be ideal for a good broth.
Vanesa Bustos. Rooting kitchen. @vanesabustos.culinar / vanesabustos.com
