Puffed paella rice
Crispy puffed rice kernels imbued with the flavour of paella. You can give the rice any flavour you like by cooking it in a powerfully flavoured liquid.
Makes 125g.
Allergens & dietary requirements
- Fish
- Celery
- Sulphite
- Pescetarian
Ingredients
- 250 ml fish stock
- 1 clove garlic
- 1/2 smoked paprika
- 8 threads saffron
- 125 g basmati rice
- as needed rice oil
- as needed salt and pepper
Preparation method
- Bring the fish stock, garlic, smoked paprika, and saffron to the boil.
- Remove the pan from the heat, cover with cling film, and set aside to infuse for 30 minutes.
- Pass the fish stock through a sieve and weigh off 225ml.
- Cook the rice in the fish stock until done, preferably in a rice cooker.
- Spread the cooked rice over a silicone mat and dry in the drying oven for 6 hours at 60°C.
- Preheat the rice oil to 200°C.
- Spoon one tablespoon of rice into the oil at a time.
- Spoon the puffed rice from the oil immediately.
- Drain well on kitchen towel and season to taste with salt and pepper.
Serving suggestions
- As a cocktail snack.
- As a crispy component with a starter or main dish with components of fish or shellfish or crustaceans.
- In combination with components of tomato, bacon, raw fish, and sea vegetables.
