Rice "meloset" with scampi. Recipe
There are a thousand different ways to make a good rice, in my opinion the best are the simplest, because rice is an ingredient of a simple nature and it feels more comfortable this way. Of course, if we dress it in long shots it also looks good, but it feels more comfortable, and therefore it gives more of itself, when it is not "dizzy" in excess.
Today I present you this recipe for meloset rice with crayfish, that's how it is called in Valencia (and the rest of the community) the honeyed rice, which without being soupy, is wrapped in more juice than dry rice. Perhaps more similar to risotto than any other rice. But judge yourselves.
400 gr of Bomba rice, 1 dozen crayfish, half a kilo of clams, 2 rejos, rock fish to make a broth, a beautiful ripe tomato, a tip of green pepper, 1 clove of garlic, 2 sprigs of parsley, a few saffron, EVOO and salt.
The preparation of meloset rice with crawfish
First, we clean the rock fish and put it in 2.5 liters of water, to cook, with the chopped parsley branches, 10 minutes, set aside, strain and reserve hot.
In a cauldron or deep frying pan, with a drizzle of EVOO, we dizzy the bars, add the clams and the minced garlic, cover and leave over low heat for a couple of minutes until the clams open, at which point we remove the pan from the heat.
With the help of a slotted spoon, we remove the clams to a plate to clean them and reserve only the body, discarding the shells.
In the frying pan, with the juice that the clams have released, to the fire, add a thread of EVOO and we dizzy the grated tomato and the saffron, 2 minutes and add the rice, we give a few turns so that the rice is soaked in the juice of the clams and the tomato. Add half of the broth that we had reserved, very hot and let it cook over a high heat, until the broth is almost consumed. Then add the clams (only the bodies), move, place the crayfish as you can see in the photo, all grouped on the rice and pour the rest of the broth, very hot. Rectify with salt and let it cook over a low heat, no more than 10 minutes. As soon as we see that the broth no longer completely covers the rice, we turn off the heat and let it rest for 5 minutes.
Processing time | 40 minutes
Difficulty | high
This recipe for meloset rice with crayfish is eaten with a spoon, very hot, savoring each spoonful and extracting the juice of the seafood that has been swallowed from each grain of rice. A delight.
You see, sometimes it is more complicated to give the point to a specific meal, without going into complicated elaborations, than to elaborate complicated recipes themselves. In any case, the important thing is to give each one their own and ensure that the result is, at least, satisfactory.
Enjoy your rice!