Name: Oaxacan Arroz a la Tumbada
Total time: 75 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 15 g Ancho-Chili; 10 g Epazote; 1000 g Fischbrühe; 20 g Guajillo Chili; 20 g Knoblauchzehen; 15 g Koriander; 3 g kümmel; 300 g langer weißer Reis; 1 g Limette; 1 g lorbeerblatt; 2 g Mexikanischer Oregano; 200 g mittelgroße Garnele; 250 g Muscheln; 250 g Muscheln; 40 g Olivenöl; 2 g Paprika; 150 g Paprika; 250 g Roma-Tomaten; 5 g salz; 200 g schnapperfilet; 150 g Tintenfischringe; 150 g Zwiebel

Malzemeler

Malzemeler
15 g Ancho-Chili
10 g Epazote
1000 g Fischbrühe
20 g Guajillo Chili
20 g Knoblauchzehen
15 g Koriander
3 g kümmel
300 g langer weißer Reis
1 g Limette
1 g lorbeerblatt
2 g Mexikanischer Oregano
200 g mittelgroße Garnele
250 g Muscheln
250 g Muscheln
40 g Olivenöl
2 g Paprika
150 g Paprika
250 g Roma-Tomaten
5 g salz
200 g schnapperfilet
150 g Tintenfischringe
150 g Zwiebel

Hazırlanışı

Remove stems and seeds from Guajillo chiles and Ancho chiles. Place them in a bowl and cover with hot water; let them rehydrate for 20 minutes until softened. Drain the chiles, reserving a small amount of the soaking liquid.

Blend the rehydrated Guajillo chiles and Ancho chiles with 50 grams of fish broth or reserved chile soaking liquid until a smooth paste forms. Set aside.

Dice the white onion, mince the Garlic cloves, and dice the Red bell pepper. Dice the Roma tomatoes.

Oaxacan Arroz a la Tumbada

Malzemeler

Hazırlanışı

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