Ingredients 2 pax:
• 1 can of sardines in olive oil
• Short grain rice
• Blended carrot juice
• Broth (chicken or vegetable)
• Frozen peas
• 4 spring garlic cloves
• Olive oil
• Rice vinegar
• Saffron
Elaboration:
- Heat a glass of carrot juice and a glass of broth, keeping warm.
- Wash the rice, drain and set aside.
- Finely chop the spring garlic.
- Sauté in a saucepan with a few drops of olive oil and a few drops of rice vinegar. Add 170g of rice, the carrot juice, and the previously heated broth to the same saucepan.
- Halfway through cooking the rice (about 10 minutes), add 70g of frozen peas, a few strands of saffron, and a pinch of salt.
- Finish cooking until it reaches a creamy consistency, remove to a tray and arrange the sardines in olive oil on top of the rice, mixing carefully.
