I’m still on a bit of a Spanish thing in what I’m cooking at the moment and this week is about using Spanish rice in a dish other than paella. The inspiration came from a Rick Stein recipe. You can see that I’ve cooked this in a cazuela again and I’ve also used espelette which I talked about last week. It’s served with alioli which is made with lots of garlic but unlike a French aioli there’s no lemon juice or vinegar added. I think it’s the essential finishing touch to the dish.
- Ingredients for 4
- Olive oil
- 3-4 shallots, finely chopped
- 1 fillet firm fish per person, cut fish in 2-3 pieces
- 6-8 cloves of garlic, crushed
- ½ tsp Spanish sweet smoked paprika
- 1 tin of cherry tomatoes or crushed tomatoes in juice
- 1 tsp Espelette or pinch of chili flakes
- Good pinch of saffron threads crushed between your fingers
- 1 cup La Bomba rice
- 2-3 cups of fish stock
- 1-2 roasted red peppers or 1-2 large pieces from a jar, cut into strips
- 1 tsp salt
Heat 2 tbsps or more of olive oil in a cazuela and add the shallots. Cook for about 10 minutes till soft but not brown. Add the garlic, paprika and espelette or chili.
Cook for another 1-2 minutes.
Add the tomatoes and let the mixture sizzle to reduce some of the liquid. Add the fish stock which you’ve heated with the saffron in it and salt. Bring to the boil, stirring. Sprinkle in the rice, stir once and leave to simmer briskly for about 10 minutes.
Place the pepper strips on the rice and shake the cazuela a little to let them sink in a bit. Turn down the heat and leave to simmer for another 12-15 minutes.
By this time the rice should have absorbed most of the liquid.
Just before the rice is ready, sprinkle the fish with salt and a little espelette then pan-fry the pieces in a little oil till almost cooked through.
Lay the pieces of fish on the rice. Turn off the heat, cover the cazuela with foil and leave to rest for about 5 minutes during which time the fish will finish cooking.
- Serve with very garlicy Alioli on the side
- 3-4 cloves garlic
- ½tsp salt
- 1 egg yolk
- 175-200ml olive oil
Crush the cloves, skin on, on a board with a knife. Remove the skin, sprinkle with salt and work into a smooth paste.
Scape the paste into a bowl and add the egg yolk.
Whisk together then very gradually start to add the oil to make a thick mayonnaise-like mixture.