- 600 gr short-grain rice
- ½ kg fish for stock (crabs, rockfish and a handful of shrimp)
- 1 carrot, celery, bay leaf, tomato, onion, leek and paprika
- 2 ½ liters water
- 50 gr raw almonds
3 spicy red peppers
- 2 cloves of garlic
- 5 or 6 strands of saffron
- smoked paprika
- olive oil
- 2 onions
- 4 artichokes
Stock: Roast the ingredients well until very soft. Then add water until everything is covered and leave for 25 minutes. Strain through a sieve taking advantage of all the juices.
Seasoning: Fry the almonds and garlic in the olive oil. When they are toasted, add the spicy red peppers, saffron and parsley. When the garlic is crispy, blend all the ingredients well.
Sofrito: Chop the onion and start to caramelize. Once golden, add the artichoke (previously cut into slices).
Rice: Sauté the rice in the sofrito, so that it absorbs the flavor. Add the seasoning and mix well. Finally, add the stock that is still hot and start timing. Don’t stop stirring until the rice is al dente.