Rice with fish and seafood
6 servings
75 minutes
Rice with fish and seafood is a dish that embodies the spirit of Spanish cuisine. It has its roots in Mediterranean traditions where fresh seafood is combined with aromatic spices and rich broth. The taste of this dish is rich and multifaceted: saffron gives the rice a golden hue and a slight bitterness, while the mix of fish and shrimp creates a tender and juicy texture. Bay leaf, parsley, and thyme fill the aroma with depth and sophistication. This dish is perfect for a warm family dinner or festive gathering, and it can be served with a glass of white wine that highlights the freshness of the seafood. In Spain, such dishes are often prepared in large ceramic pots to retain heat and bring out all flavor nuances. Serving on individual plates makes the presentation festive and elegant.
1
Heat oil in a pot. Add chopped onion and cook on low heat, stirring, for about 8 minutes until it turns brown.
- Olive oil: 175 ml
- Onion: 150 g
2
Add peeled and finely chopped tomatoes, bay leaf, parsley, thyme, and 1.5 liters of water.
- Tomatoes: 300 g
- Bay leaf: 1 piece
- Parsley: 1 stem
- Thyme: 1 piece
3
Mix crushed garlic with saffron in a mortar and add to the pot. Bring to a boil and add fish and shrimp. Season with salt and pepper, and cook on medium heat for 15 minutes.
- Garlic: 1 clove
- Saffron: pinch
- Monkfish fillet: 150 g
- Eel: 150 g
- Gurnard fillet: 150 g
- Scorpionfish fillet: 150 g
- Shrimp: 150 g
- Salt: to taste
- Ground black pepper: to taste
4
Use a slotted spoon to transfer the fish and shrimp to a serving dish, cover, and leave in a warm place.
5
Pour the fish broth into a fireproof ceramic pot and place it on the heat. Add rice, cover, and cook for 20 minutes. Remove the pot from the heat and let it sit, covered, for 5 minutes. Gently fluff with a fork to separate the grains.
- Rice: 675 g
6
Serve rice in a pot, and fish and shrimp on a separate plate.
