Bogavante rice: the traditional recipe

Welcome once again to Paulina Kitchen! Today we are going to make a delicious dish that can not be missing in your recipe book: rice with vogue. A well -made booming rice, at its right point, is one of the richest dishes they are going to try! It is a dish to enjoy from time to time, the occasion especially ... because the vogue is not usually an economic ingredient. But they can use frozen, it is a bit cheaper and it is super rich too!

Anyway, I recommend that you try this recipe that I bring you. They will be a little happier. A Massachusetts study must surely be right.

About this caldoso rice with vogue

Boardless rice with Bogavante is a very tasty recipe! While being resting, the rice is going to absorb the broth a little more and it remains with a texture that is to suck your fingers!

This is a traditional recipe and the Bogavante is the only protagonist of all the lights of the show. It has no competitions! So there are not many variations ... at most, what can be done is to put a little less broth, so it is rather creamy. But much more than that cannot be varied.

Something very very important friends! When they cook the rice, do it over a minimum heat! In this way they make sure they reach the point they want with the aggregate broth and cook little by little. And don't touch it !! Don't even think about putting the spoon !! I am moving a little. But if they don't do it better!

Keys when making rice with vogue

The rice point

A past rice takes away all the grace to the paella, but tranquis, if they use the proportion 1 part of rice for 4 of water or broth and follow the step by step, this broth rice will be great!

The fumet

That is, the fish broth. If they have a well tasty fumet there is no chance that they get out of no taste rich! If you want a good fumet recipe to pass them, tell me in comments and write it down for another day !!

Well, I hope you like this recipe and enjoy it !!

A Boilee and Versatile Rice

What differentiates this preparation from other rice recipes ?

There are small details that return to this rice with vogue. Such as:

• Its most liquid texture, provided by the fish broth or fumet, gives it that characteristic style and differentiates it from the paella. 

Although it is a very classic dish, you can find variations of the recipe worldwide. Basic ingredients are usually the same, but the form of preparation and additional ingredients can vary according to the region in which it is prepared .

How is it prepared?

To prepare the bright rice with vogue, a short rice grain is used, which can be the pump rice. This is cooked in a fish broth along with the lobster, tomato, pepper, garlic and other spices . The lobster is cooked in his own juice, which mixes with the broth to create a delicious base. The result is a tasty dish, of intense flavor and gentle and creamy texture.

The difference between this sock and a sweet rice

The small differences between these two preparations may depend on the taste of who prepares it. 

Meluso rice is characterized by having a creamy and soft texture, similar to that of the risotto or paella. To achieve this texture, the rice is cooked in the broth that is gradually adding to absorb it.

Booping rice has a more liquid texture since, as its name says, it has more broth, resulting in a rice more similar to a soup. Boardless rice with vogue is usually served as a main dish in a large paellera or casserole, to share with family or friends. It is an ideal option for a special meal or dinner, so also for a celebration.

Bogavante and lobster. Are there differences?

The Bogavante , also known as "lubricant" , is a decapod crustacean found in cold and temperate waters of the Atlantic and Pacific Oceans. It is similar to the lobster, but it has a more elongated and thin body, with larger and more sharp tweezers. Bogavante meat is tasty and tender , while that of the lobster is firmer, but also has an intense flavor.

Fish broth or fumet

The broth we use as a base of rice with vogue is essential for the final flavor of the plate. For this, both fish broth and Fumet are usually used, depending on the taste of those who prepare it. In general, the fumet provides a more intense and refined flavor to the plate, while the fish broth is softer and more light .

• Fish broth : It is a liquid made from fish, fish bones, vegetables and water. It can be used to cook different fish, rice, soups and stew plates.
• Fumet : It is a more concentrated fish broth that is made from the same ingredients as the fish broth, but white or vermouth wine, herbs and spices are added to give more flavor. It is usually used in more refined and elaborate dishes, such as sauces, risottos and seafood dishes.

Galician rice recipe with vogue

• Yields: 4 portions
• Preparation time: 45 minutes

Ingredients

• 1 500-600 g.
• 2 cups of round grain rice.
• 1 large onion.
• 2 garlic cloves.
• 2 peeled mature tomatoes.
• 1 green pepper.
• 1 red pepper.
• 1 teaspoon of sweet paprika.
• Extra virgin olive oil.
• Salt and pepper.
• Fish broth or fumet (4 cups).
• 1/2 cup of white wine.
• Chopped fresh parsley.

How to make rice with vogue, recipe step by step

1. Troze the lobster into large pieces and reserve the tweezers.
2. Peel and chop the onion, peppers, garlic and tomatoes.
3. Heat olive oil in a large casserole and saute the onion, peppers and garlic until golden.
4. Add the tomatoes and continue cooking for a few minutes until they soften. Incorporate the paprika and remove for a few seconds to release its flavor.
5. Add the rice and saute for a few minutes with the vegetable base, stirring constantly.
6. Incorporate the lobster and the tweezers, the fish broth or fumet and the white wine. Salpimentar at ease.
7. Cook over medium heat for 20-25 minutes, removing from time to time.
8. After time, add more broth if necessary and continue to cook until the rice is at its point (about 10 or 15 more minutes).
9. Try and rectify salt and pepper if necessary. Let stand a few minutes before serving.
10.  Sprinkle with chopped fresh parsley and serve hot. Enjoy it!