Fake 2010-2011 Maine Inspection Sticker

Ingredients for two:



For rice - rice puñaitos
3 - 2 medium red mullet, backbreaking and boned
- Media onion
- A little red pepper
- Middle
chopped ripe tomato - 1 chopped garlic


juice mullet For

- Thorns and waste of mullet
- A bit of celery
- A little leek
- A little carrot
- A clove of garlic
- A couple of peppercorns
- Media bay leaf
- A tip
smoked paprika - A few strands of saffron
- A very light touch of cumin
- Sal
- A thin trickle of


begin preparing the fried rice and the juice of red mullet. To do this in the pan where later we cooked the rice, pour a splash of olive oil and saute all the vegetables cut into small (except the tomato that is at the end) over low heat.
same time and in another bowl, heat two or three tablespoons of olive oil and roast the bones and offal of mullet over high heat. Then go down the fire and add all vegetables and spices. Let simmer stirring frequently until you have extracted all the flavor from the bones and vegetables. At this point deglaze the bottom of the pan with a little thin, cover with water and let cook over low heat and cover until juicy and concentrated broth mullet.
While our little juices still on fire take the opportunity to finish the sauce. To this add the tomato and caramelized our vegetables and let fry over low heat for several minutes. On the last jump briefly rice and reserve. Completed

the sauce and the juice of red mullet, and we can only start the rice first give the skillet over high heat and get wet rice with broth, cook, leaving 18 to 22 minutes (depending on the quality of rice), over medium heat. The amount of broth depends on stew we want to achieve, if we want a dry rice will double rice broth, if we will mellow three parts, and if we want it very soupy stew or four parts or more. Needless to say, all this depends on the quality of rice, if you are young or already collected takes time .... so as always I advise to do it all by eye and letting ourselves be guided by our experience. Once

note that the rice is almost finished marking the backs of mullet on the grill, just to the side of the skin, to make this crisp and golden brown. Finally

serve steaming rice having two backs of fish per serving, with the skin side up so the heat of the rice finished making the fish, and get a more colorful.