Rice in broth with cuttlefish and noodles
Purple onion from Zalla 0.3 kg
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.
- 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.
- 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)
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.
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