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Recipe: A Two Course Rice (arroz Abanda)
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A Two Course Rice - (Arroz Abanda)
3 pounds fish and shellfish
(shrimp -- clams, mussels,
-- squid, lobster, sea bass)
5 cups fish stock or water
2/3 cup olive oil
1/2 head garlic
2 cups rice
1/3 cup tomatoes - peeled -- seeded and chopped
a squirt dry white wine
1 pinch paprika
1 sprig parsley -- chopped
=== fish sauce ===
1/2 cup olive oil
2 garlic cloves
2 egg yolks
3 small tomatoes
1 teaspoon sugar
1 dash Tabasco sauce
1 dash Worcestershire sauce
a few drops lemon juice
salt -- to taste
Cover the cleaned fish and shellfish with cold water (or fish stock if you have it). The amount of liquid should be no less than 5 cups. Bring it to a boil and simmer until the fish is cooked through and the mollusks have all opened. Strain fish and set aside, saving liquid.
Brown garlic over a low fire in 2/3 cup olive oil. Add parsley, paprika, and tomato in quick succession. Force the resulting mixture through a sieve onto 2 cups of raw rice and brown the rice in the olive oil for 3 to 5 minutes. Bring 5 cups of the liquid in which the fish cooked to a boil and pour it into the rice. Cook over a high fire for about 10 minutes. The rice will bubble at first; when it begins to make a popping noise, reduce flame and cook 10 minutes more on slow fire. Sprinkle white wine on top of rice and cook briefly on even hotter fire than at first. The rice should be so dry that you can tilt the pan on its side without having a grain fall out.
Serve the rice first, alone or decorated with a few mussels and clams. As a second course, serve the fish, cooled, with an "All-I-Oli Sauce" (recipes for which are included in this database), or the following Fish Sauce: Pound two garlic cloves in a mortar, pour in a little of the 1/2 cup of olive oil, add the two egg yolks, and mix until thick. Fry the tomatoes, whole, and peel them. Little by little, add the rest of the olive oil, the fried tomato, and the sugar. Season with salt, Tabasco, Worcestershire, and a few drops of lemon juice. The finished sauce should have the consistency of a mayonnaise.
3 pounds fish and shellfish
(shrimp -- clams, mussels,
-- squid, lobster, sea bass)
5 cups fish stock or water
2/3 cup olive oil
1/2 head garlic
2 cups rice
1/3 cup tomatoes - peeled -- seeded and chopped
a squirt dry white wine
1 pinch paprika
1 sprig parsley -- chopped
=== fish sauce ===
1/2 cup olive oil
2 garlic cloves
2 egg yolks
3 small tomatoes
1 teaspoon sugar
1 dash Tabasco sauce
1 dash Worcestershire sauce
a few drops lemon juice
salt -- to taste
Cover the cleaned fish and shellfish with cold water (or fish stock if you have it). The amount of liquid should be no less than 5 cups. Bring it to a boil and simmer until the fish is cooked through and the mollusks have all opened. Strain fish and set aside, saving liquid.
Brown garlic over a low fire in 2/3 cup olive oil. Add parsley, paprika, and tomato in quick succession. Force the resulting mixture through a sieve onto 2 cups of raw rice and brown the rice in the olive oil for 3 to 5 minutes. Bring 5 cups of the liquid in which the fish cooked to a boil and pour it into the rice. Cook over a high fire for about 10 minutes. The rice will bubble at first; when it begins to make a popping noise, reduce flame and cook 10 minutes more on slow fire. Sprinkle white wine on top of rice and cook briefly on even hotter fire than at first. The rice should be so dry that you can tilt the pan on its side without having a grain fall out.
Serve the rice first, alone or decorated with a few mussels and clams. As a second course, serve the fish, cooled, with an "All-I-Oli Sauce" (recipes for which are included in this database), or the following Fish Sauce: Pound two garlic cloves in a mortar, pour in a little of the 1/2 cup of olive oil, add the two egg yolks, and mix until thick. Fry the tomatoes, whole, and peel them. Little by little, add the rest of the olive oil, the fried tomato, and the sugar. Season with salt, Tabasco, Worcestershire, and a few drops of lemon juice. The finished sauce should have the consistency of a mayonnaise.
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