Crab & Rice Stew

Ingredients (for 4):

• Fish stock - 1 litre
• Olive oil - 1.5 tbsp
• Crab meat - 1 can
• Paella rice - 200 g
• White wine - 1.5 tbsp
• Garlic - 2 cloves
• Extra-virgin olive oil - 2 tsp
• Onion - 170 g
• Dried thyme - 1 pinch
• Dried rosemary - 1 pinch
• Drief bay leaf - 1
• Pureed fresh tomato - 1
• Salt - 1 pinch
• Black pepper finely - 1 pinch

Procedures:

1. First we prepare the sofrito by finely chop the garlic.

2. Chop the onion finely.

3. Puree the fresh tomato.

4. Heat the saucepan to medium heat with oil, then add the garlic.

5. Add the finely chopped onion and continue to cook.

6. Add the herbs and continue to cook until the onion has browned.

7. Add the pureed tomato and continue to cook for 30 minutes.

8. Season with salt and pepper. Remove from heat. 

9. Heat the fish stock to simmer.

10. Heat the sofrito with a little bit of oil. 

11. Add the rice and fry for two minutes, stirring to coat the rice.

12. Pour in the white wine and mix well.

13. Add a ladle of fish stock when the white wine has boiled away.

14. Add another ladle of fish stock when it has been absorbed, continue to do so for 3 minutes.

15. Add the remaining stock to the rice and continue to simmer, stirring frequently.

16. When the rice is of the right texture, add the crab meat and stir well.