Saffron Rice And Seafood - {Arros A Banda}

Recipe Ingredients

		Basic Broth
12		Littleneck clams
5 cups	1185ml	Water - plus
2 tablespoons	30ml	Water
1/4 cup	59ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Onion - chopped (large)
2 cups	292g / 10oz	Garlic cloves - chopped (large)
3		Tomatoes - peeled, seeded,
		And finely chopped
1 cup	237ml	White wine
		Salt - to taste
		Freshly-ground black pepper - to taste
		Bouquet Garni - see * Note
1 1/2 lbs	681g / 24oz	Soup fish such as sardines, mackerel
		Or bluefish - (whole firm-fleshed fish
		And fish heads)
1 lb	454g / 16oz	Shrimp - peeled, heads
		And shells reserved
		(or 1/2 lb headless shrimp)
		Garlic Broth
2		Garlic cloves
1		Saffron threads - crumbled
1 teaspoon	5ml	Paprika
1/4 teaspoon	1.3ml	Cayenne pepper
1/2 teaspoon	2.5ml	Salt
		Fish
1/4 cup	59ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Onion - very finely chopped (small)
2 cups	292g / 10oz	Garlic cloves - chopped (large)
1		Tomato - peeled, seeded,
		And finely chopped
2 tablespoons	30ml	Very finely-chopped parsley leaves
2 1/4 lbs	1021g / 36oz	Mixed fish steaks or filets such as
		Monkfish, halibut, striped bass,
		Shark or red snapper
		Rice
1/4 cup	59ml	Extra-virgin olive oil
2 cups	292g / 10oz	Garlic cloves - gently crushed (large)
2 cups	474ml	Dried red chiles (small)
2 cups	320g / 11oz	Medium-grain rice

Recipe Instructions

* Note: To make a Bouquet Garni, combine 1 bay leaf, 6 sprigs thyme, 6 sprigs parsley and 1 teaspoon fennel seeds or 1 fennel stalk with leaves in a piece of cheesecloth. Tie to make a bundle.

For the Basic Broth: Scrub clams and purge in cold water to cover with 2 teaspoons baking soda for 1 hour; drain.

Put drained clams in small pot with 2 tablespoons water, cover and turn heat to medium-high. Once clams have opened, about 6 minutes, remove. Remove clams from shells and set aside in refrigerator.

Strain clam broth through fine-mesh strainer and set aside. Discard shells and any clams that remain tightly closed.

In stockpot or large casserole, warm oil over medium heat, then cook onion, garlic and tomatoes until mixture looks saucy, 10 to 12 minutes, stirring often so garlic doesn't burn. Add 5 cups water, wine and reserved clam broth and season with salt and pepper to taste.

Add Bouquet Garni, cut-up whole fish and fish heads and shrimp heads and shells (reserve shrimp; keep shrimp and all other fish refrigerated until 15 minutes before needed). Bring to boil, reduce heat to low and simmer about 2 hours. Strain broth through fine-mesh strainer. Discard solids. (Makes about 6 cups)

For the Garlic Broth: Using mortar and pestle, pound together garlic, saffron, paprika, cayenne and salt into fairly smooth paste. Transfer to 2-cup measuring glass, blend with 1 cup Basic Broth and reserve.

For the Fish: In large casserole or skillet, warm oil over medium-high heat, then cook onion, garlic, tomato and parsley until onion is soft, about 6 minutes. Add fish and coat all sides in mixture, 2 to 3 minutes. Add reserved 5 cups Basic Broth and bring to boil over high heat, cooking 2 to 3 minutes. Shake pan occasionally.

Add reserved shrimp and boil 2 more minutes, shaking pan. Remove fish and shrimp with slotted spoon, set aside with reserved clams and cover with foil to keep warm. Strain liquid through fine-mesh strainer, reserving and setting aside 3 cups and storing rest, covered, in refrigerator, for another use.

For the Rice: In paella pan or large skillet, warm oil over medium heat and cook garlic and chiles until garlic begins to turn light brown, 3 to 4 minutes. Remove and discard garlic and chiles. Add rice and cook, stirring well so grains are coated with oil, 3 to 4 minutes.

Add reserved 3 cups Basic Broth from cooking fish and 1 cup Garlic Broth. Bring to boil over high heat then reduce heat to low and cook 30 minutes, uncovered. Do not stir. Remove from heat, cover and let rice rest until tender, about 15 minutes.

Serve rice first and then fish, or place fish on top of rice and serve.

This recipe yields 4 to 6 servings.

Each of 6 servings: 865 calories; 565 mg sodium; 151 mg cholesterol; 43 grams fat; 61 grams carbohydrates; 51 grams protein; 1.77 grams fiber.

Source:
The Los Angeles Times, 10-13-1999

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