Sopa de arroz integral con chipirones y verduras

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Sopa de arroz integral con chipirones y verduras. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sopa de arroz integral con chipirones y verduras is one of the most favored of recent trending foods on earth. It's simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Sopa de arroz integral con chipirones y verduras is something which I have loved my entire life.

Many things affect the quality of taste from Sopa de arroz integral con chipirones y verduras, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sopa de arroz integral con chipirones y verduras delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can have Sopa de arroz integral con chipirones y verduras using 11 ingredients and 6 steps. Here is how you cook it.

Una improvisación culinaria que resultó de lo más interesante para la comida de hoy. Muy reconfortante en días de mucho frío.

Ingredients and spices that need to be Make ready to make Sopa de arroz integral con chipirones y verduras:

1. 3/4 vaso de agua arroz integral
2. 8-10 chipirones frescos congelados
3. 1 lata atún en escabeche blanco
4. 2 tomates maduros
5. 1 nabo
6. 1/2 puerro
7. 1 penca apio
8. 1 zanahoria
9. 2 dientes ajo
10. 1 hoja laurel
11. vino blanco Chardonnay

Steps to make to make Sopa de arroz integral con chipirones y verduras

1. Picamos las verduras y los ajos en brunoise, menos los tomates, y los pochamos en la cazuela con algo de AOVE y sal gruesa al gusto.
2. Lavamanos, limpiamos y cortamos en rodajas los chipirones y los salteamos con las verduras.
3. Trituramos los tomates y los incorporamos a la cazuela, mezclamos y cocinamos unos minutos.
4. Añadimos un chorro generoso de Chardonnay y la hoja de laurel, salpimentamos al gusto y dejamos que reduzca bastante.
5. Añadimos la lata de atún desmenuzado con el escabeche y el arroz, mezclando bien todo.
6. Por último añadimos al menos un litro de agua, llevamos a ebullición, dejamos cocinando a fuego lento con la tapa puesta hasta que el arroz se abra un poco, rectificando de sal si es necesario y listo, a disfrutar del manjar!

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