Recipe
Arroz a la marinera
Creamy rice with fish, squid, clams and shrimp, cooked in homemade hake broth with garlic, parsley and saffron.
- Preparation30 min
- Cooking2 h
- Total time2 h 30 min
- Servings6 servings
- DifficultyMedium
Ingredients
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Method
- Prepare the broth: place the hake head in a pot with a splash of oil, a piece of onion, a clove of garlic, a sprig of parsley and cold water. Let it boil for an hour and a half and strain it.
- Wash the clams well and place them in a saucepan over heat with a small teacup of water.
- As they open, transfer them with a slotted spoon to another saucepan and set aside. Strain the broth they released through a fine cloth and save it as well.
- Remove half of the shell from the clams.
- In a paella pan or wide casserole, heat the oil and fry some very finely chopped garlic.
- Before the garlic browns, add the fish in pieces and without bones, the washed shrimp, the cleaned and chopped squid (without ink) and the clams. Sauté everything.
- Crush a clove of garlic with a sprig of parsley in a mortar, dilute it with a little water and pour it into the paella pan. Let it cook for a few minutes.
- Add the fish broth and the clam broth and, if necessary, water until you have twice as much liquid as rice. Season with salt and saffron and bring to a boil.
- When it comes to a boil, add the rice and stir until it boils again.
- Cook over high heat for 15 minutes, lowering the heat as the liquid is consumed. Halfway through cooking, stir a little so that the ingredients are well distributed.
- After that time, move the paella pan slightly away from the strong heat, cover it and let it cook for another 5 minutes.
- Remove from heat, let rest for 5 minutes and serve in the same paella pan.
