Recipe
Spanish Fish Rice Recipe - (Arroz a Banda)
Posted by : unknown
Preparation time : 2 Hrs 0 Min
Cooking time : 30 Min
Level of difficulty : Medium
Ingredients
4 servings
- 3 cups short-grained Rice
- For the stock.
- 2Kg (5lb) fish, including small rock fish, mackerel and octopus, prawns, lobster shells, etc.
- 1 dried sweet red peppers or 5 tsp paprika (sweet Spanish pimenton)
- 1 head of garlic
- 3-4 tbsp olive oil
- water
- For the Sofrito:
- 2 tbsp olive oil
- 1 fresh squid or cuttlefish, very finely chopped
- little coarse paprika
Preparation
- The fish stock and the sofrito can be prepared ahead of time.
- For the stock, fry the dried sweet red peppers (without their seeds) and garlic, pounding them together in a mortar. Put the fish in a large pan with plenty of cold water and simmer gently, adding the dried sweet red peppers and garlic when it comes to a boil. Leave to simmer for 1 1/2 hours and when cool enough, pass through a sieve. Keep the fish apart.
- Make the sofrito in a paella pan, frying the squid in the oil and adding the paprika right at the end.
- To finish the dish, add the rice to the paella pan, and cover with the fish stock. Allow 15 minutes cooking time and another 5 minutes for the rice to rest.
- The boiled fish is eated separately from the rice. It is pefect with alioli sauce (Spanish garlic mayonaise)
