zamburiñas con arroz con socarre

Small scallops and wild rice “socarré”


  • 200 gr wild rice.
  • Vegetable broth.
  • 1 clove of garlic.
  • 1 tin of stewed small scallops.

Preparation of the recipe:

Saute the garlic and mix in the rice, adding the broth as needed and seasoning with salt. Cook according to the directions on the package, adding more broth if necessary.

Separate the scallops from their liquid. Mix one scallop with the liquid in a blender, strain and set aside.

Finishing touches and presentation:

Saute the rice in olive oil in a non-stick pan until golden. Cook until the rice at the bottom of the pan becomes “socarré” or a bit charred but still sticky, as is characteristic in Spanish paellas.
Using the liquid from the scallops, trace a design on the plate and add a serving of rice next to it, topped with the scallops.

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