Rice Flour Crab Cream Croquettes カニクリーム米粉コロッケ
Rice Flour Mummy Bread
Healthy
Quick
Main Dishes
Spanish Rice Porridge - Arroz Caldoso スペイン風雑炊 アロス・カルドソ
Arroz caldoso is a rice dish that originated in the Valencia region of Spain. Rice is simmered in a large amount of soup, similar to risotto and rice porridge, to create a creamy texture. Pre-cooked rice (or regularly cooked rice) is added to a soup filled with the umami of short-necked clams steamed in white wine and the sweetness of coarsely chopped vegetables. It is then simmered to create a Spanish-style rice porridge. The delicious flavor of the soup enhances the great taste of the rice. The light and refreshing taste of this masterpiece makes it perfect for a late-night snack or when you want to treat your stomach to something comforting.
アロス・カルドソは、スペイン・バレンシア地方で生まれたお米料理のこと。リゾットや雑炊のようにたっぷりのスープでお米を煮るため、とろりとした食感を楽しめます。白ワインで蒸したアサリの旨味と、細かく刻んだ野菜の甘みが溶け込んだスープにパックごはん（炊飯したお米でも可）をそのまま入れて煮込むだけの手軽さで、スペイン風の雑炊が完成。滋味深く優しいスープの味わいがお米の美味しさをより一層引き立てます。さっぱり、すっきりと味わえるこの逸品、夜食や疲れた胃を労いたいときにもおすすめです。
How to make
A key point is to cut the vegetables to roughly the same size as the grains of the pre-cooked rice. This helps the rice to absorb the umami from the ingredients and enhance its taste. To keep the clams from getting too firm, remove them from the liquid after steaming them in white wine. Once you have fried the onion, garlic, and carrot, add the steamed liquid and bouillon soup and simmer before adding the pre-cooked rice. Add the clams and asparagus at the end and simmer lightly, then flavor with salt to finish.
Ingredients 1serving
- 100g
- Pre-cooked rice pack (or cooked rice)
- 150g
- Short-necked clams
- 20g
- Onion
- 1clove
- Garlic
- 2spears
- Asparagus *Can substitute with broccoli
- 20g
- Carrot
- 50cc
- White wine
- 200ml
- Seafood or vegetable bouillon soup *Can substitute with chicken powder dissolved in water
- 2Tbsp
- Olive oil
- To taste
- Salt
Cooking steps
About 15 minutes
Preparation
After thoroughly removing the sand from the clams, wash them while rubbing the shells together.
Coarsely chop the garlic, carrot, onion, and asparagus.
Put the clams and white wine in a pot, cover with a lid, and steam on medium heat.
When the clams have opened, turn off the heat, and remove the clams. Strain and set aside the steamed liquid.
Fry the vegetables
Pour the olive oil into a frying pan or shallow pot and heat it.
Fry the garlic, carrot, and onion on medium heat. Once they have absorbed the oil, turn off the heat.
Make the soup base
Add the steamed clam liquid and bouillon soup, and cook on medium heat.
Add the pre-cooked rice
Add the unheated pre-cooked rice and break it up.
Simmer on medium for 1 to 2 minutes before adding a pinch of salt.
Add the clams and asparagus
When the rice is just right and not too soft, add the clams and asparagus.
Simmer on medium for 1 to 2 minutes. Flavor with salt to finish.
