Tasty Recipes: Lying Rice

INGREDIENTS:

300 grams of robalo fish fillet

200 grams of octopus

25 pre-cooked shrimp

3 jaibas in their shell

15 clams

3 mere fish heads

1 margarine bar

4 red tomatoes

10 green tomatoes

2 onions

3 garlic cloves

1 lemon

3 cups of rice

1 can of jalapeno peppers in pickled rajas

Coriander

Epazote in flakes

Parsley

Garlic powder

Onion powder

Chicken Powder Broth

Extra virgin olive oil

Grain salt

Ground white pepper

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DIRECTIONS:

1. Wash the green tomatoes (without rind) and blend with half a teaspoon of garlic powder,
two teaspoons of onion powder, a quarter of a square of pepper, two teaspoons of cilantro,
a teaspoon of epazote and a pinch of salt to taste.
2. The grouper heads are washed and put in a pot with five cups of water already boiling over medium heat, add the uncooked green tomato puree and three tablespoons of chicken broth powder,
stir, cover, Turn the heat to low and let it cook until the fish heads are very well cooked and the broth has a good consistency. It reserves.

3. The onions are washed and finely chopped. The peeled garlic is washed and finely chopped.
The lemon is washed, cut in half and one of the halves is squeezed to extract its juice.
The tomatoes are washed, roasted on a hot griddle over medium heat, constantly turning,
and roasted are liquefied with a quarter of a teaspoon of pepper, a quarter of a teaspoon of garlic powder,
half a teaspoon of chicken broth powder, half a teaspoon of parsley and a pinch of salt to taste.
4. The rice is washed with water in a colander and soaked in a bowl with enough water (to cover it),
left for 10 minutes, then drained. In a pan with a drizzle of oil already hot over medium heat and two tablespoons of margarine,
the rice is fried while continuing to brown, half of the chopped onion is added,
when this golden brown lemon juice is added, a quarter of a teaspoon of garlic powder,
two teaspoons of chicken broth powder, a quarter of a teaspoon of pepper, a pinch of salt,
a teaspoon of parsley and five cups of water, reduce the heat to low and cover, Let it cook for 20 minutes.
It must be a little hard.

5. Wash the robalo and cut it into small pieces. The pre-cooked shrimp are washed.
The octopus is washed, cut into small pieces, put in a pot with enough boiling water (that covers it),
half a teaspoon of onion powder is added, covered and left over medium heat until well cooked.
The jaibas in their shell and the clams in their shells are washed very well with water.
6. In a saucepan with half a bar of melted margarine over medium heat,
the other half of the chopped onion and the chopped garlic is acitroned,
while continuing to move, when the onion is transparent, add the pureed tomato puree that is liquefied,
Stir and salt seasoning is rectified, let it cook without a lid over low heat until it is thick and well cooked,
at that point five cups of fish broth (without the heads), robalo chips, shrimp are added , cooked octopus, crabs, clams, half a teaspoon of epazote,
half a teaspoon of parsley, two teaspoons of chicken broth powder and a pinch of taste. It is stirred,
the seasoning is rectified and let it simmer with a lid for 5 minutes or until the fish and shellfish are cooked to taste,

at that point the white rice is added and allowed to boil for 10 more minutes. A broth should be left, accompanied with a slice of jalapeño pepper (to taste) on top.

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Lying Rice

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