Chef Aingeru Etxebarria knows how to liven up a rice dish and turn it into a delicious delicacy. And now, with this video and recipe, you’ll be able to prepare it too. A visual and gustatory spectacle.
Fish / Seafood
We start by making the stock, with the onion, mussels and leek in mirepoix, and then strain the stock. Then, we poach half an onion and half a leek. This time you can cut them in brunoise or as you prefer. Add the rice and sauté.
For 120 g of rice we need 400 ml of stock.
To make the salsa verde, in a cooking pot place a clove of garlic in brunoise and 40 g of oil. Then add 40 g of flour. Add the chopped parsley and leave it to infuse. Cook everything for 5 minutes, gradually adding the stock.
It's time to add the salsa verde to the rice. We let it cook over a medium heat for 20 minutes. Ensure that the rice has enough salsa verde, so that it does not end up being dry. Ideally, it should be al dente and creamy.
It is best to use a very deep dish or a large bowl. We carefully spoon the rice inside, smooth it and place one or two chopped mussels on top.
This dish was made with a lot of art, love and quality ingredients, using a set of kitchen utensils that, as well as being practical and durable, also have a sophisticated design.