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| RESTAURANTS![]() LOCAL RECIPES![]() 22 DECEMBER 2024
ARROZ CALDERO
INGREDIENTS
- Sized fish mix to make broth
- 2kg of fish: red gurnard, grouper, sea bream, greater amberjack or megrim
- One tomato
- 2 dried “ñoras” (spicy peppers)
- Dried garlic to sauté and to make garlic mayonnaise
- 1 red pepper
- Saffron
- Rice
PREPARATION
Clean the fish mix and set to boil in a bowl for 30 minutes. Strain and set the broth aside. Cut open the “ñoras”, remove the seeds, sauté and set aside in a mortar. Reserve the frying pan and oil for later. Finely chop the “ñoras” and add 5 peeled garlic cloves previously cut into small pieces to the mortar. Mince everything together and add a chopped ripe tomato to the mortar. Grind all the ingredients again in the mortar until they are minced and have a doughy consistency. Transfer to a pan and fry gently with the oil previously set aside. Once fried, pour the fish mix broth so that it gets the colour and flavour of the “ñoras”, garlic and tomato. Add the red gurnard or grouper to the broth for 20 minutes to improve the flavour of the broth.
How to prepare the garlic mayonnaise: Pour the measure of 4 fingers of mild taste oil in the mixer; add one boiled egg, a big peeled and chopped garlic clove, a pinch of salt and some lemon juice. Whip at the maximum power from the bottom, gradually raising the mixer to the top, and then going up and down until the garlic mayonnaise gets a thick consistency.
How to prepare the rice: Pour two glasses of broth of 200 cc each to a big pan per glass of rice and heat. Remove from heat after 15 minutes and serve together with the garlic mayonnaise.
How to serve: Traditionally, the fish is served first while the rice is being cooked and let to stand until it is ready.
Preparation time: 1 hour 20 minutes
6 servings.
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