Arroz atollado de piangua
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
40 minutes
Number of servings
8
Difficulty
Easy
Ingredients
750
gr pianguas, shelled
7
cup(s) water
2
cup(s) rice, washed
1
cup(s) thick coconut milk
1
cup(s) sofrito [see p. 50]
pinch salt and pepper to taste
Directions
- The pianguas are cooked for 40 minutes in boiling water, stirred well and removed, discarding those that do not open, shelled and chopped into small pieces.
- Proceed as with the smoked dogfish atollado: in the pot where the atollado will be cooked, heat the refrito, add the pianguas and rice, stir and let fry for 5 minutes.
- Pour in the broth, salt and pepper, and let cook for 25 minutes.
- Add the thick coconut milk, reduce to low heat, and continue cooking for about 15 minutes.
- It should remain quite moist.