INCLUDE CALDOSO RICE IN YOUR MENU THIS WINTER
24 de May, 2017
The lower temperatures along with the arrival of the cold months of the year mean that when choosing from the menu we prefer more comforting dishes for the palate and stomach. A proof of this is the change experienced by the menus of many restaurants in Spain. We go from salmorejo, a cold tomato purée, to broth, from the bean salad to the fabada, a bean stew, or from gazpacho to stock soup.
Winter also brings with it great ingredients such as artichoke and cod. Both separately offer us infinite recipes and variations in their preparation. This vegetable also has many benefits for our health, so it is recommended it feature regularly in our diets. It can be prepared in sauce, fried, with ham or sautéed. On the other hand, cod, besides being one of the white fish with more proteins, has a low fat content. There are many dishes that can be created and many of them can be found as staples in bars and restaurants: from ajoarriero, cod with garlic and spices, to pil-pil or Basque cod.
But what if we combine them? It is the best time to make them the stars of your menu, offering a delicious dish: caldoso rice.
It is the perfect choice for lovers of hot foods that you eat with a spoon. A recipe that bases its success on the careful selection of its ingredients, bomba rice, olive oil, cod crumbs, artichokes, prawns, cuttlefish, red pepper, spicy pepper and fish stock. If we combine these with careful elaboration, we get an exquisite pre-cooked and very high quality dish. This rice recipe has a delicious texture and flavour which will satisfy even the most demanding palates. A magnificent dish that is prepared in just 8 minutes and you can serve to your diners very quickly and without problems such as running out of ingredients or overcooking something. Traditional flavours, made at home.
What better to offer to your customers than different seasonal dishes like this delicious rice with broth?
If you want to include it in your menu, you just have to contact us here and we will be happy to talk.