Is there anyone who doesn’t like a good home-cooked meal? Surely not. And the recipes of our mothers and grandmothers occupy a prominent place in both our hearts and our stomachs. In addition to being made with natural ingredientsa lot of love and the experience that comes with the passage of years, have the power to connect us directly with our childhood, which has incalculable value.

And this doesn’t just happen to you or me, but to the majority of people in the world, as is the case with Marc Márquez himself. According to the Race Taste blog, the famous Catalan driver loves rice and especially soupy rice what his mother does.

How to make good soupy rice

There are almost as many soupy rice dishes as there are homes. And this traditional recipe is very versatile and you can combine it. with whatever you want most. Thus, you can choose fish and have a delicious seafood stew, chicken if you prefer white meat, vegetables if you prefer a vegetarian option, or any other ingredient that comes to mind and adapt this dish to your tastes.

For example, to make a good soupy rice with cockles you need them to be of good quality. When you go to buy them, choose those that have a light aroma of the sea and closed valves. Are they somewhat open? Try closing them by pressing with your fingers. Don’t they close? Discard them right away because it is a sign that they are not alive.

Ingredients

Preparation method

If you don’t like cockles too much, you also have other alternatives such as brothy rice with cod and prawns, brothy rice with cuttlefish or brothy rice with prawns and squid.

Here you have the step by step of rice with cockles that will take you directly to the sea.

1. Fill a bowl with salt water and add the cockles so that they clean well. Let them soak for 2 hours, changing the water 3 times. Rinse, drain and reserve.
2. Meanwhile, peel the onion and grate it. Peel and chop the garlic. Scrape the carrot, remove the seeds from the pepper and chop both.
3. Heat a saucepan with a little oil and sauté the onion. Add the pepper and carrot and sauté them as well. Finally, brown the garlic without toasting it. Then pour the wine and cook until it reduces.
4. When everything is ready, blend the sofrito. Add the tomato and cook until thick. Season with salt and pepper to taste and add the rosemary. Finally, add the rice and stir for 2 minutes.
5. Pour in 1 liter of broth and when it comes to a boil, lower the heat and cook until the rice is tender, which will take about 17 minutes. As you run out of broth, add more.
6. Cook the cockles with 100 ml of water. Strain the juice and add it to the rice along with the cockles when it has been cooking for 15 minutes. Cook everything together for a couple of minutes and serve immediately.

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