ARROZ EN CALDERA (RICE IN A POT)
ARROZ EN CALDERA (RICE IN A POT). Alimento Base: Rice, Fry the peppers for a few minutes in a cast iron or stainless steel pan, remove and put to one side. Place the fish heads in the same oil, followed by the tomatoes and put the crushed peppers...
Ingredientes
- 600 g rice
- 400 g ripe tomatoes
- 6 cloves of garlic
- 4 large ñora peppers
- 2 kg of different kinds of fish whitebait, gurnard, grey mullet, redfish or gilt-head bream
- 200 ml of olive oil
- 6 sprigs of parsley
- Salt
Elaboración paso a paso
- Preparation
- Fry the peppers for a few minutes in a cast iron or stainless steel pan, remove and put to one side.
- Place the fish heads in the same oil, followed by the tomatoes and put the crushed peppers back in.
- Grind the garlic, parsley and spicy red peppers in a mortar.
- Boil the whitebait in a pan and when it is ready, add the ground garlic, parsley and peppers and cook for a further half an hour.
- Strain the broth, add the rest of the fish, cleaned and descaled, and cook for a further 15 minutes. Drain and put to one side.
- Cook the rice in the fish broth for approximately 15 minutes, the rice should not be dry nor should there be too much broth.
- Crush the garlic cloves with the potatoes, add the broth and the egg yolk and mix well.
- Gradually add the oil, stirring continuously. Season with salt.
- Serve the rice in the pot with the garlic sauce.
