Seafood Rice Typical Of Valencia - (Arroz Miramar)

Recipe Ingredients

1		Mussels - cleaned
4		Crayfish or 8 shrimp
5 cups	1185ml	Cold water
1/2 cup	118ml	Olive oil
1/2 lb	227g / 8oz	Lean pork
1/4 lb	113g / 4oz	Cured ham
1 lb	454g / 16oz	Onion - minced (large)
2 lbs	908g / 32oz	Squid - cut in rounds (small)
		Salt and white pepper - to taste
1		Any firm white fish - - (a large slice)
2 tablespoons	30ml	Chopped parsley
1 tablespoon	15ml	Garlic clove - minced (small)
1 tablespoon	15ml	Tomato - peeled and chopped (medium)
2 cups	320g / 11oz	Rice
8		Canned artichoke hearts
1		Saffron

Recipe Instructions

Preheat oven to 450F.

Cover cleaned mussels and crayfish or shrimp with 5 cups cold water and cook until mussels open. Strain and reserve the liquid; discard the mussel shells. Heat olive oil until it is on the verge of smoking. Brown the pork and ham, both cut in small pieces.

When they are well fried, add the minced onion, squid, and the white fish, boned and cut in pieces. Mix in chopped parsley, garlic, and tomato. Season to taste with salt and white pepper. Add raw rice, cooked mussels and crayfish or shrimp, and canned artichokes.

Fry and mix well while you bring to a boil 5 cups of the liquid in which the mussels and shrimp cooked. Dissolve saffron in a little of the boiling liquid.

Pour liquid over the rice, stir in the saffron, correct the seasoning, and boil the rice rapidly for a moment or two; then bake in a hot oven (450F) for about 15 minutes.

The rice should absorb all the liquid; the grains should be separated and the surface browned.

Source:
Barbara Norman

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