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Rice from the Empordà region

Rice from the Empordà region

Main dishes

A traditional southern French rice dish with seafood and poultry, served in a paella.

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Recipe from Josep Xicota, Rfom, CommonsDelinker (Wikibooks), adapted by Recette de cuisine ·

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Rice d’Empordà is a traditional Catalan dish featuring rice, seafood, and poultry, typical of the Empordà region. Usually served in a paella, it is a delicious treat for those who enjoy Mediterranean cuisine.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Resting10 min
  • Total1 hr
  • DifficultyMedium
  • Cooking methodstove

Ingredients

4 people
  • $1.46
  • $0.42
  • $1.23
  • $0.08
  • $0.78
  • $0.15
  • $0.03

Directions

  1. Use a paella pan (also known as a paellera), a metal pot with two handles, typical of Valencia and Catalonia, to cook the rice.

Equipment

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Before you start

Ingredients

  • 500 g of rice
  • 1 small lobster
  • Half a chicken
  • 1/4 kilogram of fresh tomatoes
  • 100 g of bacon
  • 3 floors
  • Half of a medium-sized onion
  • 1 fresh bell pepper
  • One tablespoon of red hot pepper
  • Fresh julivert
  • 1/4 liter of oil paint
  • salt
  • water

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