Arros con Cangrejo

Carolina Gold Rice, Crab, Spicy Sofrito, Herb Oil, Sweet Paprika, Chives

Chef Juan Cassalett of Malagón | Charleston, SC

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Adapted by StarChefs  |  november 2024

INGREDIENTS

2 tablespoons spicy sofrito
1 cup shellfish stock
⅛ teaspoon squid ink
Kosher salt
100 grams cooked Carolina Gold rice
2 ounces jumbo lump crab
Juice of 1 lemon
Herb oil
Sweet paprika
Ground black pepper
Sliced chives

METHOD

In a pot over medium-high heat, bring sofrito, stock, and squid ink to a boil. Season with salt. Add cook and cook until liquid has evaporated. Fold in crab and lemon juice. Cook until warmed through. Transfer mixture to a serving bowl. Season with herb oil, sweet paprika, salt, and pepper. Garnish with chives.

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