Bomba rice, bouillabaisse and mussels

Name: Bomba rice, bouillabaisse and mussels
Ingredients: 1 units.items Shallot; 400 g Stock; 300 g Bomba rice; 900 g bouillabaisse; 1 units.items garlic clove; 40 g Parmesan cheese (finely grated); Cream; 0.5 Saffron powder; fine cress; 1 units.items tray of pre-cooked mussels classic

Discover this culinary Spanish experience of bomba rice with a rich bouillabaisse and delicious mussels.

Recipe for approximately 6 people.

Ingredients

1units.itemsShallot

400gStock

300gBomba rice

900gbouillabaisse

1units.itemsgarlic clove

40gParmesan cheese (finely grated)

Cream

0.5Saffron powder

fine cress

1units.itemstray of pre-cooked mussels classic

Preparation

Let the bouillabaisse thaw.
Strain the bouillabaisse and keep the garnish separate.
Mix 200 grams of the soup with the stock (it can be lukewarm).
Take a heavy-bottomed pan and add the olive oil with the shallot and garlic. Sweat them well.
Add the rice and briefly fry.
Now add a splash of the soup/stock mixture along with the saffron powder.
Mix well and start cooking over low heat.
Each time the liquid is absorbed by the rice, add more liquid. Continue until the rice is cooked (this takes about 20 minutes). You may have some liquid left over.
Grate the Parmesan cheese into the rice and divide the rice over the plates (use a ring mold).
Heat the rest of the bouillabaisse with the strained garnish.
Heat the pre-cooked mussels in a pan with a lid.
If desired, use the cooking liquid from the mussels to add to the soup.
Add a small splash of cream to the soup to serve.
Pour the soup around the rice and arrange the garnish and mussels around it.
Garnish with fine cress.