Cookbook

Rice Flower of Calaspara... AFFORD YOURSELF

  • Rice cooked in fish stock

    INGREDIENTS:

    400 GRAMS of Rice Flower of Calasparra.

    1 KG OF ROCK FISH

    2 NATIONAL SQUIDS

    200 GRAMS OF BARE WHITE PRAWN

    2 NONEVENNESSES

    3 GARLIC CLOVES.

    OLIVE OIL

    1 FRIED TOMATO.

    SALT AND SAFFRON.

     

    The rock fish is cooked in a big pan for 2 hours aprox, this broth slips in and reserved.

     

    They are fried slightly in olive oil, poured into a mortar, stung and reserved the nonevennesses and the garlics, in that olive oil it is fried slightly the clean and pieced squid.

     

    There gets overturned in the paella the squid, the fried tomato, the nonevennesses and the crushed garlics, the fish broth and the rice, (remember 4 parts of broth for 1 of rice); salt and saffron is added to it leaving it boiling down during 12 mintuos to high heat, and 5 minutes more on slow fire, then it takes from the fire the paella pan and one leaves it to rest covered others 10 minutes more.

     

    Advice: THE SUCCESS OF A PAELLA DOES NOT RESIDE IN THE QUANTITY OF INGREDIENTS BUT IN THE QUALITY.

  • Rice pudding

    Rice pudding

    INGREDIENTS: 4 PEOPLE

     

    250 grams of Rice Flower of Calasparra

    1 litre of milk

    250 grams of sugar

    Stick cinnamon

    Cinnamon powder and

    The crust of a lemon.

     

    There puts the milk to boil with the crust of a lemon and the stick cinnamon.

     

    When it starts to boil one incorporates the rice removing continuously on slow fire during 20 minutes, then one incorporates the sugar and one leaves to boil others 10 minutes more.

     

    It makes use cold sprinkling it to the taste with cinnamon powder.

  • Rice to Band

    INGREDIENTS:
    400 GRS. RICE BOMBA CALASPARRA FLOWER.
    1KG OF ROCK FISH
    2 NATIONAL CALAMARIES
    200 GRS OF BARE WHITE PRAWN
    2 NORAS
    3 TEETH OF GARLIC.
    OLIVE OIL
    1 FRIED MATURE TOMATO.
    SALT And SAFFRON.

    The rock sin cooks in a great pot during 2 hours approx. one strains that broth and reserve.

    In olive oil sofrie the ñoras and garlic and lie down to a mortar, sour and they are reserved, in that oil sofrie the clean and divided calamary.

    Calamaries turns upside down in the paella, the fried tomato, the crushed ñoras and garlic and the broth of the fish, and the rice, (it remembers 4 parts of broth by 1 of rice.) , one adds to salt and saffron to him and it puts to cook to strong fire during 12 mintuos, and to untimed fire during 5 minutes more, the paella pan separates and it is let rest during 10 minutes preferably covered.

    Advice: THE SUCCESS OF A PAELLA DOES NOT RESIDE IN THE AMOUNT OF INGREDIENTS BUT IN THE QUALITY.

  • Rice with chicken

    INGREDIENTS: 4 PEOPLE

    400 grams of Rice Flower of Calasparra

    1 chicken

    1 Tomato

    1 red pepper

    Olive oil

    Water, salt, parsley and saffron.

     

     

     

    We clean, piece the chicken and put it to fry lightly. Later we set it to cook until the meat is tender, (approximately 25 minutes).

     

    In a frying pan we fry the grated tomato and add to it a little of ground pepper. We add everything fried to the paella pan together with the already boiled down chicken using the broth from where we have it boiled down till getting 3 parts of broth for one of rice.

     

    We set it to boil down in the paella pan to high heat during 15 minutes, we add to it salt, parsley and saffron.

     

    While, we fry in a small frying pan a few strips of red pepper which we will added to the paella when it is taken from the fire.

     

    After 15 minutes we lower the fire and keep it low during 5 minutes, then turn the fire off and leave the paella to rest covered others 10 minutes more.

  • Rice Flower of Calaspara... AFFORD YOURSELF.

    Rice with vegetables

    INGREDIENTS: 4 PEOPLE

     

    400 grams of Bomba flower of Calasparra's rice.

    4 artichokes.

    100 grams of sliced mashrooms

    100 grams of green beans

    1 tomato

    1 red pepper

    Olive oil.

    Bird broth

    Saffron, salt and pepper powder.

     

    We clean, piece and fry slightly all the vegetables with the olive oil in a frying pan except the red pepper, which we will be fried, reserved and added to the paella when it is finished.

     

    In that oil we will fry slightly the grated tomato and add to it a little of sweet pepper powder.

     

    We add everything fried to the paella pan and add to it chicken broth or bottled water failing this. When the broth should start to boil we add the rice (remember 4 parts of broth for one of rice). We will leave it boiling during 12 minutes to high heat, and 5 minutes more on slow fire.

     

    Then we take the paella from the fire and leave it to rest covered others 10 minutes more.