Arroz Marinero (Julia Molina)

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  • Arroz
  • Mejillones pelados, gambas peladas, almejas, berberechos o chirlas, langostinos, cigalas.
  • sepia o calamar troceado.
  • Caldo de pescado.


  • Ponerlo todo en crudo en una fuente de horno, sepia o calamar a trocitos, las gambas peladas, mejillones sin concha, las almejas o berberechos o chirlas, los langostinos o cigalas.
  • Luego ponemos arroz, yo lo pongo a ojo.
  • Lo cubrimos todo con caldo de pescado (bien casero hecho con morralla o de brick), yo prefiero poner una crema d marisco q venden en el Mercadona y, en este caso, lo rebajo con agua porque es muy concentrada.
  • Una vez todo cubierto ponemos la fuente en el horno a 240 grados hasta que hierve y luego bajamos a 200 grados.
  • Y vamos controlando que se haga por arriba y por abajo.
  • Si hace falta se añade más caldo hasta que veamos que el arroz y el marisco están cocidos.

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