Arroz con plancton
Rice dish with plankton.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The use of plankton in cuisine is relatively new, a modern culinary innovation rooted in Spain's avant-garde gastronomic scene. While rice dishes (arroz) have a long and storied history in Spanish cuisine, influenced by Moorish traditions and the abundance of seafood in coastal regions, the incorporation of plankton is a recent development pioneered by innovative chefs seeking to explore new flavors and ingredients.
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Arroz con Plancton represents a culinary exploration of Spain's rich coastal resources and a bold step towards incorporating novel ingredients into traditional dishes. It reflects a growing interest in sustainable and innovative food sources.
Avant-Garde Cuisine
This dish exemplifies the trend of avant-garde cuisine in Spain, where chefs are constantly pushing boundaries and experimenting with unusual ingredients and techniques.
Sustainable Seafood
The use of plankton aligns with the growing interest in sustainable seafood practices, as plankton is a readily available and renewable resource.
Regional Pride
The dish reflects the Spanish culinary tradition of celebrating local ingredients, in this case, drawing inspiration from the ocean.
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Arroz con Plancton delivers an intensely marine, umami-rich flavor profile, evoking the essence of the ocean with subtle nuances of shellfish and iodine.
The dominant flavor is undeniably marine. Freeze-dried plankton, typically *Tetraselmis chui*, contributes a concentrated seafood taste, often described as a cross between oysters, mussels, and shrimp. The rice absorbs this flavor, creating a savory and oceanic foundation. The other ingredients, like garlic, onions, and peppers, provide a supporting base. Fumet or seafood stock can enhance the marine taste. The final dish exhibits a deep umami richness, with a slightly salty finish reminiscent of the sea.
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Plankton Dosage
Use plankton sparingly, as its flavor is very concentrated. Start with a small amount and adjust to taste. Overdoing it can result in an overly salty or iodine-heavy flavor.
Rice Selection
Use a good-quality paella rice, such as Bomba rice, as it absorbs flavors well and holds its shape during cooking. Calasparra rice is another excellent option.
Stock Quality
The quality of the stock significantly impacts the final flavor. Use a homemade seafood stock (fumet) or a high-quality store-bought stock. A fish stock or a crustacean stock are both excellent options.
Hydration is Key
Rehydrate the freeze dried plankton in a little warm water or stock before adding it to the sofrito. This will allow it to bloom and release its flavor more evenly.
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