CRAYFISH BROTH RICE 🦀.... 🤤🤤🤤

1. Freshly caught crayfish need to be castrated before cooking. There are simple tutorials on YouTube or you can buy them cooked but the rice fumet will not be the same. 2. Put 16 crabs in a casserole with plenty of water, the bones and head of 2 horse mackerel (you can use bones from another similar fish such as bonito, tuna, etc.), and the heads and shells of 12 shrimps. Add the green of 1-2 leeks and the green of 1 spring onion. Add salt and cook for 20 minutes to obtain a good fumet.

3. Clean 4 small squid and set aside. Put 4 cloves of garlic with skin in the pan over medium heat, chop 1 onion and add it. Remove the garlic cloves when golden brown and set aside. 3. When the onion is golden brown, add the chopped squid and then half a jar of crushed tomato. Sauté and add 2 glasses of rice (La Fallera rice for rice with broth goes very well) and mix. 4. Add half a glass of brandy, mix and let it reduce. Meanwhile in a mortar crush the garlic with chopped fresh parsley. Add the chopped garlic to the casserole and mix well. Add a heaped teaspoon of paprika, saffron and mix.

5. Add 6 glasses of fumet, mix everything well, taste the salt (it has to be tasty because the rice eats part of the salt). Add the cooked crabs and let it cook over low heat until the rice is almost cooked. 6. When it is almost done, turn off the heat to cover the rice and let it rest while it finishes cooking. In the last minute place the clean shrimps opened in butterfly on top, cover and let stand a few minutes until the rice is ready and the shrimps turn white. 7. Enjoy!!! 😋