Rice in broth with cuttlefish and noodles

90 min
Type of dish: Rices
Cuisine type: Basque cuisine
Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Bomba rice 0.25 kg
Fumet 2.0 l
Cuttlefish 1.0 kg
Garlic 2.0 ud
Garlic 2.0 ud
Cebolla morada de Zalla 0.3 kg
Leek 1.0 ud
Table salt 3.0 g
Parsley sauce 0.125 l
Chives 30.0 g
Onion 0.133 kg
Green leek 1.333 ud
Parsley 0.001 g
Fish heads and bones 0.533 kg
Water 2.0 l
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:

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)
Fiber 30.27 g
Saturates 4.98 g
Monounsaturated fatty acids 15.4 g
Polyunsaturated fatty acids 4.22 g
Cholesterol 223.77 mg
Calcium 862.44 mg
Iron 17.44 mg
Zinc 5.22 mg
Vitamin A 746.83 ug
Vitamin C 225.12 g
Folic acid 784.03 ug
Salt (Sodium) 1219.07 mg
Sugars 67.82 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.