Texturas recipes spreads - Flipbook - Page 26
SURPRISES
Puffed Rice Paella
250g water
1g saffron
50g saffron water
(prepared beforehand)
400g water
75g washed rice
30g dry prawn powder
60g Crutomat
10g Falksalt salt
c.s. olive oil 0,4
1 coffee grinder
1 silicone mould
Instructions
For the saffron water:
•
Put the water in a saucepan with the saffron and
bring to the boil. Leave to rest in the refrigerator
overnight.
For the saffron rice:
•
Put the 50g saffron water in a saucepan with the
water and the rice and cook at medium temperature
for 30 to 40 min until the waters evaporate totally.
•
Cool slightly with a little water so that the rice
loosens and drain.
•
Put the rice in a silicone mould or between 2 sheets
of paper and leave in a stove for 12 hours at 60°C.
•
For the paella mixture:
•
Mix all the ingredients in a coffee grinder and pass
though the sieve to obtain a very fine tomato and
prawn salt.
•
Fry in 0.4° oil at 200°C and sprinkle with the mixture
of paella powders.
