ARROZ DE PESCADORES
Photo: Javier Lastras (Flickr). License: CC BY
INGREDIENTS
- 1/2kg whitebait fish broth
- Alioli (garlic and oil dressing) to go with
- Green peppers in strips to go with
INDICATIONS
- First, we start cooking the fish broth with whitebait or rockfish, which is very tasty. Also, we can prepare it with anglerfish, which is cheaper and tasty. We put the fish in a saucepan filled with water, add some salt and let boil for around 15-20 minutes. After that time, we strain it and keep it apart for later.
- Next, we put some olive oil on a frying pan and stir-fry the garlic laminated. Once the garlic is brown, we add the dried pepers and cook tghem on both sides carefully so that they do not get burned. Then, we take them out and mash them in a mortar or crush them with a mixer with a bit of fish broth, keeping them for later.
- In the same olive oil previously used, on low heat, we stir-fry the onion chopped into small dices. When the onion starts to get brown, we add the tomato with no skin or seeds cut into small dices too. Once it is all lightly fried, we add the rice and sprinkle some salt on it.
- Now, we add the mixed ingredients kept apart and the fish broth, being the broth twice the volume of rice, which is dried rice. We can make it soupy adding more broth than rice. Since the broth already had some salt, the rice will get salty too, but we need to let it all cook on high heat until it starts to boil. When the broth starts to boil, we turn down the heat and let it cook on medium heat until the broth has been completely consumed. Before serving it, we leave it settle for a few minutes.
- Finally, we serve it with alioli and a few strips of green pepper dressed with salt and olive oil.
DINING AREAS
CUISINE
LOCAL RECIPES
