DELICRAB COOKBOOK

INGREDIENTS (for 4 people):

• 150 gr de Txangurro
• 200g of Rice pump
• 1/2 red bell pepper

• 1/2 grated fresh tomato
• 1 clove garlic
• 1 pinch saffron
• 1 teaspoon sweet paprika
• Brandy 1 shot (50 ml)
• 1 sprig parsley, chopped
• 500 ml of Fumet Delicrab
• Virgin olive oil
• Water
• Salt

ELABORATION:

Picamos strips pepper, garlic and doramos all sheets in the bottom of a pan (with a tablespoon oil) add parsley and striped tomato. Add to the pan the average barqueta of txangurro, a teaspoon of paprika and brandy. Add the fish stock Delicrab and completed with water until the liquid triple rice. Let cook over low heat 5 minutes and add the clams. Let the fire 15 or 20 minutes we already have ready our rice with crab.