- 1 cup Bomba rice
- 1/4 cup sofrito (Spanish tomato and onion sauce)
- 1 cup chicken broth, 1 cup water
- 8 frog legs
- 4 brown mushrooms
- 1 sprig fresh rosemary
- 1/2 cup chopped asparagus
- saffron
- salt, soy sauce
- cooking oil, cooking wine
- olive oil
- marinate frog legs with a little cooking wine, soy sauce, minced ginger and green onion, salt, pepper for 30 minutes
- add 1tbs cooking oil to a paella pan or a big shallow pan, add frog legs to brown the meat over medium to high heat, then take the meat out and set aside
- add mushrooms to the pan, add 1 tbs cooking wine, 1 tbs soy sauce, saute till soft and fragrant
- return the frog legs to the pan, and add asparagus
- add 1 cup chicken broth, 1 cup water, 1/4 cup sofrito, bring to boil
- add crushed saffron, rosemary, salt and pepper
- add the rice to the boiling broth mixture
- boil over high heat for 5 minutes, stir to spread rice evenly in the pan
- reduce the heat to low, sprinkle a little olive oil to the surface, and simmer for 20 minutes or till the rice al dente, do not stir or disturb the rice during the simmering
- turn off the heat and let it sit for 5 minutes, serve hot
notes: Bomba rice is a variety of short grain rice from Spain, special in its unique texture of creamy out layer and firm core. the production is relatively small and expensive in the U.S. After a few experiments with various short grain rice, I found the Egyptian rice or Northern Italian Carnaroli rice are the best substitute. Chinese rice being too sticky, Arborio rice too soft.
