INGREDIENTS

• 400grs rice.
• 8 galleys.
• 2 artichokes.
• 10grs of peas.
• 2 congers of 150 grs each.
• 1 onion.
• A glass of oil.
• ½ glass of white wine.
• 1.5L of water.

FOR THE MINCE

• 3 cloves of garlic.
• 1 dried red pepper/dried sweet pepper.
• 1 sprig of parsley.
• 1 ripe tomato.
• 5 or 6 raw almonds.
• 1 teaspoon of red pepper.
• Salt to taste.

First of all, clean the artichokes and cut them into quarters; then we will add the oil to the saucepan and once it is hot, we will fry the artichoke, very little. Once we remove the artichoke, we will add the galleys and also cook them a little. Once cooked, very little too, we will remove them and keep them. In a mortar we will make the mince with all the ingredients, once done, we will reserve it.

Cut the onion into wedges and fry it with the oil from the artichokes and the galleys. Once cooked, add the mince. When everything is well fried, we will add half a glass of white wine and once it has evaporated, we will add the water. When it starts to boil, add the conger cuted into pieces of about five centimeters each and add the peas. After five minutes of boiling the water, we can add the rice, which we will let boil for about 13 minutes. Five minutes before turning off the heat with the rice, add the artichokes and galleys that we reserved and season it with salt to taste.

Photo and recipe: L'Ametlla de Mar Turisme