Meloso de rape

Sofreir gambones, añadir dados de rape y ajos, dar unas vueltas, el arroz, remover y pimentón.
Añadir fumé de rape (doble que de arroz), chorreón vino blanco de calidad, sal y azafrán, llevar a ebullición.
Bajar temperatura y en 20 minutos listo, reposar un pelín y servir.

Receta enviada por seguidores / amigos de la web elbullirdeagus.com y el grupo de cocina de Facebook elbullirdeagus.com

Mejor receta del día 15 – 9 – 18 del concurso del grupo de cocina de Facebook elbullirdeagus.com

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