Rice and Crayfish Broth
6,6 / 10
ready in 1 hr
- 1 crayfish (approx. 800 g)
- 2 onions (diced)
- 2 cloves garlic cloves (diced)
- 3 Tbsps olive oil
- 1 ¼ cups short grain rice
- ⅔ cup dry white wine
- 1 tsp paprika
- 1 bay leaf
- 1 Saffron
- 4 cups vegetable stock
How healthy are the main ingredients?olive oilgarlic cloveonion
Cook the crayfish, head down, in boiling salt water for 15 minutes. Remove from the water, cut off the tail and remove and chop the flesh.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5.
Fry the onion and the garlic in hot oil. Stir in the rice and fry for a few minutes. Quench with the wine and season with salt, ground black pepper, paprika and the bay leaf.
Dissolve the saffron in 2 tbsp hot stock and then add to the rice along with the remaining stock. Bake for 10 minutes.
Add the crayfish head and meat to the soup and cook for another 10 minutes. Season to taste and serve.