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A Two Course Rice - (Arroz Abanda) Recipe - Cooking Index

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A Two Course Rice - (Arroz Abanda)

Cuisine: Spanish
Type: Fish, Rice
Courses: Main Course
Serves: 6 people

Recipe Ingredients

3 lbs 1362g / 48ozFish and shellfish (shrimp - clams, mussels, squid, lobster, sea bass)
5 cups 1185mlFish stock or water
2/3 cup 157mlOlive oil
1/2   Garlic
2 cups 320g / 11ozRice
1/3 cup 20g / 0.7ozTomatoes - peeled - seeded and chopped
  A squirt dry white wine
1 pinch  Paprika
1 section  Parsley - chopped
  Fish Sauce
1/2 cup 118mlOlive oil
2   Garlic cloves
2   Egg yolks
3   Tomatoes (small)
1 teaspoon 5mlSugar
1 teaspoon 5mlTabasco sauce
1 teaspoon 5mlWorcestershire sauce
  A few drops lemon juice
  Salt - to taste

Recipe Instructions

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.

Source:
Barbara Norman

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