Pasta and life

Every time we spend a few days at my sister's house in Torroella, I have a rice (or noodles) with Catalan dish. We try to make it different every year and we think about when we go up depending beverage technology on what the fish are. This year we have squid, monkfish and clams. Ingredients (8p) 1 fresh cuttlefish 1kg (with spleen) rap 1 1.8 kg. 1/2 kg. Clam Grosseto fig 2 onions beverage technology 4 large ripe tomatoes 1 big fat Italian pepper (you got was half green, half red) 8 garlic 1 bunch parsley 640 gr good. round pearl rice mill Pals (80 gr. person) olive oil salt
Preparation: To make the broth becomes the head and spine rap, Congo and all the vegetables in a large pot and boil 45 minutes. At the beginning of boiling is important to tease out the foam is. Strain the broth and reserve beverage technology it. To make the sauce, beverage technology peel and chop the onions. Put a good spray of olive oil to the pan and add the onion. Be it making a low heat so that it caramelize. Then add ladles of water as you will consume. When the onion is half done add the cuttlefish and the water is lost when the pepper cut into squares. Give him a few laps and add peeled tomatoes, seeded and chopped small. Allow the sauce to go carmelitzant and finally add the garlic and parsley and spleen passed through a very fine strainer. Open clams steamed in a pot aside to ensure that there is no sand. Add the rice and fry it until it is transparent. Add the fish stock and boiling water to open the clams well to not fall decanted sand and let it cook for about 8 minutes over high heat. Lower the heat and add the monkfish cut into cubes. Let the rice boil about 7 minutes and then add the clams. Cover and let stand 2 minutes. beverage technology If necessary add a little more broth to achieve the degree of soup that you like. Note: you should not say it was impressively good. We recommend that you do not put salt broth, rice grinding after that if necessary. spleen of cuttlefish add it to the end of everything, do not cook it too much because it might spoil.
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As a fan I throw the kitchen to create beverage technology this blog on 3 October 2008 to share my expertise and my modest culinary experience inherited from my great-grandmother Jane (MEAs) that was Lekeitio (Biscay), on my Mercedes grandmother (Yaya) and my mother Mercedes beverage technology (Lolita) who died on 8 April 2008. Thanks to them I have this love of cooking and good roots of Basque cuisine Catalan cuisine. All three I dedicate my cooking blog.
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