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Sweet Rice Small crab

continue to rescue devices and spare parts, tableware and utensils, among the things of my grandmother. Searching, searching, we found the clay pot you see in the picture, which has been a first cousin of which I taught the other day. How could it be otherwise, the casserole was crying out for a seafood dish that gave life and said and done, we have to work with the rice with crabs today I come to share with you.

Sweet Rice Small crab

Serves 4

400 g rice

type pump 1500 ml fish stock

2 cloves garlic 1 green pepper

1

teaspoon paprika 1 envelope food coloring Clown Salt

crushed tomatoes 1 jet

4 crabs

olive oil

We in the fire to warm pie mud with a splash of olive oil. When the oil is hot add onion, peeled and cut into brunoise. We let cook and when the onion is translucent add the garlic cloves, peeled and cut into brunoise. Sauté a few minutes and add the green pepper, cleaned and cut into small cubes.

When vegetables are cooked, add a splash of crushed tomato and teaspoonful of paprika. Stir and incorporate the rice and the envelope of dye. We give a few turns to mix all the sauce and get wet with broth. It is better to incorporate the already hot water for cooking rice and faster.

When it starts to boil add salt and let cook for 10 minutes. At this time incorporated the crabs cut in half and let cook another 10 minutes.

When the rice grains are cooked properly, are integers, the starch is on the inside, it absorbs the broth in which it is cooking and assimilates all the flavors it contains. Acts as a sponge can retain the flavors of the liquid in which we're cooking. The sticky rice is not fully dry as a paella because it will be between the dry and the soup.