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seafood
(mussels, clams, shrimp,
crawfish), garlic,
pepper, tomato, salt,
oil, fish “fumet”,
artichokes, rice.
Sauté the seafood
and artichokes in
a pan with a little
oil. Remove it from
the heat when it is
slightly done. Use
the same oil to sauté
the garlic, pepper
and tomato. Pour in
the fish stock and
let it boil for around
10 minutes.
Add the rice and let
it boil another 10
minutes. When the
soggy rice is cooked,
place the seafood
and artichokes on
top of it.
Rincón de Chuanet
Restaurant in Benicarló. |
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