Arroz con Tortuga la Guajira (Rice with Turtle from La Guajira)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
195 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1
kg turtle meat, cut into pieces (including the viscera)
2
cup(s) rice, washed
4
cup(s) broth
1/2
cup(s) oil
1/2
cup(s) guiso guajiro (Wayuu-style sofrito) [see p. 334]
pinch salt and pepper to taste
Directions
- Wash the pieces and viscera very well with lemon water.
- Cook the meat in sufficient boiling water for 2 hours, add the viscera and let cook for 30 more minutes.
- Reserve the broth.
- Remove the pieces and viscera, drain them, put them in the pot where you will prepare the rice, sauté in oil until half-browned; add the guiso, salt and pepper, and let simmer for 10 minutes.
- Add the rice and then the 4 cups of broth, let cook on medium heat for about 20 minutes until it begins to dry, stir, cover and leave on low heat until it finishes cooking (approximately 15 minutes).
- It should remain slightly moist.
- Arroz marinero Bolívar