 |
Abanda means apart. The rice, accompanied with allioli sauce,
is traditionally served as one course. The fish and shellfish,
that has given the rice its flavor, follows.
1/2 kg (1 pound) prawns, in their shells
1 1/4 l (5 cups, 2 pints) fish broth
1 dl (1/2 cup, 4 ounces) olive oil
4 garlic cloves minced
1 onion, finely chopped
2 tomatoes, peeled and chopped
2 tablespoons parsley, minced
2 teaspoons paprika
Few strands saffron or pinch of powdered saffron, diluted
and crushed in small amount of hot water
575g (2 1/2 cups, 1 pint) short-grain rice
Few drops dry white wine
1 kg (2 pounds) cooked fish and shellfish, for example, hake,
halibut, swordfish or mussels
Lemon wedges for garnish
Bring fish broth to boil. Add shrimp and cook, covered, for
2 minutes or until cooked through. Strain, reserving the broth.
Keep broth warm. Shell half amount of cooked shrimp and finely
chop. set aside. In large saucepan, heat olive oil. Cook garlic,
onion, tomatoes, parsley, paprika and saffron. Simmer about
2 minutes. Stir in rice and mix well to coat with oil. Brown
rice in olive oil for 3 minutes. Pour in boiling hot fish broth
and chopped shrimp. Bring to boil and cook over medium high
heat, uncovered, 5 minutes. Lower heat and simmer, covered,
until rice is tender, about 15-20 minutes. Sprinkle wine over
rice and cook over high flame for a few seconds. Mound on warm
serving platter and pass with allioli sauce. Serve fish
and shellfish on separate platter, garnished with lemon wedges.
Recommended reading
 |
My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information. |
|
|
