EXPRESS RECIPE: COCKLE AND MACKEREL RICE. (5 ing., 12 min.)

 

cockle -mackerel-rice-letters-8I’m starting with this post a section on the blog for express recipes, fast and with few ingredients. They are dedicated to those of you who, like me who want to make some spherifications for dinner, and when they head the pantry to get the  liquid nitrogen they find only four solitary cans, plus they realize that they just have ten minutes left to prepare dinner.

There goes the first one, super tasty rice, kind of a risotto style, if you are not very familiar with spanish rices, and although it simple and fast, it’s is my Mom’s recipe, and that’s a guarantee of deliciousness.
DSC_0591
The recipe I give you is the original one, but the day I prepared the one in the photos, I only had one can of cockles instead of two, so I improvised with a can of mackerel in olive oil and loved the result too. Either way, you’re going to scrape the plate.

DSC_0599But first, I want to give you my basic recipe for making white rice. You may use it as a basics and make variations on it, like we did with the cockle rice.

DSC_0618IMPORTANT: BASIC RECIPE WHITE RICE
Basic recipe, for me indispensable to any short rice dish.

PRESSURE COOKER:
1/2 cup of short rice per person.
1/2 cup of water per person, plus 1/2 more.
1 clove of garlic, unpeeled
1 splash of extra virgin olive oil
Marine salt

Put the water in a saucepan to boil. Meanwhile, heat a splash of oil in the pressure cooker, add the garlic clove and let it get very lightly golden, add the rice and sauté until whitey. Add the boiling water, salt and close the pot. Heat over high heat until the valve starts turning and whistling, then, turn the heat to minimum and count 5 minutes. Open the pot, mix and salt to taste.

You can also use basmati, jasmine and long rice. For whole rice it will  take about 10 minutes.

NORMAL COOKER: (You really don’t have a pressure cooker yet?)
1/2 cup of short rice per person.
1 cup of water per person, plus 1/2 more (As you see, here the ratio changes)
1 clove of garlic, unpeeled
1 dash of olive oil

Put the water in a saucepan to boil. Meanwhile, heat a splash of oil in the pressure cooker, add the garlic clove and let it get very lightly golden, add the rice and sauté until whitey. Add the boiling water, salt and close the pot. Heat over high heat until it boils again. Then, lower the heat and count 17 minutes. Salt to taste.

EXPRESS RECIPE: COCKLE AND MACKEREL RICE. (5 ing., 12 min.)
Autor: 
Raciones: 4-6
 
  • 2 garlic cloves, cut into slices
  • 4 slices of bread
  • 2 cans of cockles (we can choose only one of cockles and another of mackerel in olive oil)
  • some saffron threads.
  • ½ cup of rice per person (the recipe is calculated for 4, so 4 cups, but can adapt, respecting the RICE / WATER ratio that we talked before.
  • water, the same half cups as rice, plus one half cup more. (5 half cups would in this case)
  • (OPTIONAL) as I said, a jar or can of mackerel in olive oil.
  1. In a pan add 2 or 3 Tbs of oil, heat over medium heat and fry the garlic and the bread. We put another saucepan over high heat and heat the water to boil.
  2. Meanwhile, when the bread and garlic are golden (be careful not to get the garlic burnt or it will taste bitter), you pour it all in vase and use the hand blender until you get a quite homogeneous mixture. If necessary, we can add a very little bit of water to make it easier to beat.
  3. Get your pressure cooker over medium heat (if using a normal saucepan, see the instructions above for BASIC RECIPE WHITE RICE), add a splash of oil, add the rice and sauté until whitey. Then, we pour the bread and garlic mixture and sauté all together for a couple of seconds.
  4. Add the boiling water, saffron, cockles along with the water in the can and salt. If we're going to use mackerel, add half the oil, save a couple of mackerel pieces for serving and add the rest of the mackerel.
  5. Close the pot and heat over high heat until the valve starts turning and whistling, then, turn the heat to minimum and count 5 minutes. Open the pot, mix, add salt to taste and serve immediately with the remaining fillets of mackerel on top. A little fresh chopped parsley on top, and no one will believe that it barely took you 10 minutes in the kitchen.

 

P.S. I’ve been out of town for couple of days and didn’t have time to get all the nutrition facts, I’ll edit as soon as possible!.

 

 

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