This seafood and fish rice recipe comes from Levante, Spain which hugs the Mediterranean Sea, the provinces of both Valencia and Alicante. Valencia is the Meditteranean´s largest rice grower.
Serves 6 to 8:
250 grams of Monkfish or similar
1 head of Codfish and / or Hake head
All purpose flour for coating
250 grams of Bream and / or Scorpion Fish ( 8 ounces ) or similar
250 grams of prawns and / or shrimp
1/3 cup extra virgin olive oil
1 small to medium onion of choice
100 rams of peeled finely chopped ripe tomato ( Plum Variety )
1 teaspoon La Vera Pimentón from Extremadura, Spain = Paprika ( similar can be used)
8 cups ( 1 3/4 ) quarts of mineral water or tap water
salt to taste
For the Arborio Short Grain Rice or Valencian Variety Rice ( available in Latin American Groceries )
1 pound fresh large mussels and 1 pound fresh large clams
4 large prawns or Crayfish
2 pinches of Saffron ( Toledo Designation if possible ) = less than 4 or 5 threads
1/3 cup extra virgin olive oil
250 grams Fresh chopped Squid ( Calamar okay too ... the Facial Nasal tentacles differ )
1 or 2 cloves of minced garlic ( depending on your palate )
1 tsp. Paprika ( La Vera from Spain if possible )
2 1/2 ( 410 grams ) Short grain Levante Valencian Rice ( arroz grano corto - valenciano ).
1) To make the Fish Stock: coat the monkfish and cod head with flour
2) heat oil in large skillet or Paella Pan ad sauté prawns and crayfish in olive oil
3) then remove, set aside and cover with a dish or plate
4) sauté onion until golden tender and then add the tomato and sauté gently
5) add paprika, the water and a little salt and continue on simmer
6) meanwhile, remove skin and bones from sautéed fish and shells and veins from prawns
7) add these seafood scraps to the broth and set aside
8) crush heads and shells in a Mortar and add to broth
9) cover the casserole and cook stock 40 to 45 minutes over medium heat
10) now strain through a fine sieve
11) To Prepare the Rice:
Firstly, steam the clams and the mussels
12) remove empty shell halves and set aside ( cover, keep warm )
13) Strain liquid produced from the mussels and clams and add to fish stock
14) salt the crayfish and heat up fish stock ( do not put crayfish in the stock )
15) add pinch of saffron ( no more than 5 threads )
16) heat oil in a 16 Inch or 40 Cm. Paella Pan ( a shallow metal pan ) or Stove top earthenware in same shape and measurements and sauté crayfish, squid, then the garlic, and tomato. Sauté gently and add paprika and rice.
17) stir briskly and add 5 and 2 /3 cups fish stock
18) recheck the seasoning and salt
19) cool quickly for 10 minutes and add fish and crayfish tail meat
20) turn heat down and cook another 10 to 15 minutes
21) check to see if rice is done
22) arrange mussels, clams and prawns on top of rice, with green olives and Roasted red Piquillo Pointy peppers on top ( they are jar goods ).
23) let rest 5 minutes and serve with a dry yet aromatic white wine, a young light red Pinot Noir or homemade Sangría, white or red ( see my article on Sangría 1800s ) ...
*** This is a great home entertainment lunch ... Add a salad, and some small plates of all types of olives, canapés of caballa ( canned Mackeral in olive oil or sardines with lemon ) and Roasted Red Peppers and charcuterie ... Make it a FIESTA !
Edited by margcata - 1/15/12 at 4:16am