This week, our Chef Mariano Pascual proposes a special recipe: Marqués de Murrieta Primer Rosé accompanied by creamy rice, squid, langoustines and grilled scallops with shavings of cured sheep's cheese and piquillo nectar. He points out, the result is spectacular.
INGREDIENTS (for 4 people):
- 150 g Carnaroli Rice
- - 1 Mid-sized scallop
- 2 Squid 60 g
- 1 Cigalita (80 g)
- 2 shallots
- 20 g butter
- 10 g Piquillo Concentrate (nectar)
- 15 g Cured Sheep's Cheese
- 1 l Concentrated Fish Broth (bones and head)
- 8 cl Capellanía White Wine
- 12 ml Extra Virgin Olive Oil
- Shall
ELABORATION:
Cook the bones and the head of the fish, to obtain the concentrated fish stock. Pass the chopped squid through the pan with a little oil and, once the oil is touched, remove it in a deep dish. Add the raw and chopped langoustine to the same dish. Cover and set aside. Brown the scallop on the griddle and set aside on the same plate, chopping it when adding it to the cream.
In a paella pan, poach the chopped shallot with the rest of the oil. Once poached, add the rice, a little salt and a third of the concentrated broth. Stir with a wooden spoon in a clockwise direction, so that the honey is formed. The remaining broth, together with the white wine, will be added little by little, maintaining the movement until the end of cooking, for about 16 minutes. The cooking time is determined by the quality of the rice.
One minute before the end of cooking, add the squid, langoustine, butter and piquillo nectar. Add the scallop at the end on the surface of the rice, together with the cheese and a little more piquillo nectar. Let stand for about 2 minutes and serve in a hot bowl.
Enjoy it with a glass of Marqués de Murrieta Primer Rosé!
