Arroz de Marisco (포르투갈식 해산물 덮밥)

이 레시피 정보

Arroz de marisco is a defining dish of Portugal's Algarve and coastal regions, a wet, soupy rice built on a base of tomato and garlic, simmered with an assortment of fresh shellfish until the rice absorbs all that briny flavor. Unlike a dry paella, this rice stays deliberately loose and saucy, closer to a thick stew than a composed rice dish, meant to be eaten with a spoon so none of the flavorful broth goes to waste. Fresh coriander stirred in at the end and a squeeze of lemon brighten the finished dish, and it's traditionally served bubbling hot straight from the pot it was cooked in, the seafood added in stages so nothing overcooks.

재료

서브 4

• 2 tbsp올리브 오일
• 1양파(깍둑썰기한)
• 4 cloves마늘(다진 것)
• 2 cups으깬 토마토
• 1 tbsp토마토 페이스트
• 1월계수 잎
• 4 cups생선 또는 해산물 육수
• 1.5 cups단립 쌀
• 300 g새우(껍질을 벗기고 갈라진)
• 300 g조개(닦은)
• 300 g홍합(문지르고 수염을 제거했다)
• 1/4 cup다진 고수
• 1레몬(서빙용으로 웨지로 자른다)
• 1.5 tsp소금

조리법

1. 1

   기지를 건설하세요

   Heat olive oil in a wide pot and cook onion until soft, then add garlic, cooking 1 minute.

2. 2

   토마토 추가

   Stir in crushed tomatoes, tomato paste and bay leaf, simmering 8-10 minutes until thickened.

3. 3

   육수와 밥을 넣고

   Pour in fish stock, bring to a boil, then add rice and salt, stirring, and simmer 12 minutes.

   Keep this rice loose and soupy — arroz de marisco is meant to be brothy, unlike a drier paella-style rice.

4. 4

   조개와 홍합을 추가하세요

   Add the clams and mussels, cover, and cook 5-6 minutes until they open, discarding any that don't.

5. 5

   새우 추가

   Stir in the shrimp and cook 3-4 minutes until pink and just cooked through.

6. 6

   마침

   고수를 넣고 저어주고 소금을 입맛에 맞게 조절하세요.

7. 7

   서브하다

   Serve hot with lemon wedges, straight from the pot.

변형

• •

  カラマールは、カラマールと呼ばれています。

• •

  クエсутоは、适切なコントプロプuriオごとに、非常重要な要素です。

• •

  コンピューターの机能を正确に调整する必要はありません。

저장

신선하게 먹는 것이 가장 좋습니다. refrigerate leftovers up to 1 day and reheat gently, being careful not to overcook the seafood further.

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