Caldero del Mar Menor
About 1h 15mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Caldero del Mar Menor
About 1h 15mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Directions
- 1Put water in a pot, add salt and the fish.
- 2Cook over medium heat.
- 3Strain the broth and set it aside.
- 4Remove the stem and seeds from the dried peppers.
- 5Lightly fry the peppers in olive oil over low heat, being careful not to burn them.
- 6Remove the peppers from the oil.
- 7In the same oil, fry the peeled garlic cloves until golden.
- 8Remove the garlic from the oil.
- 9Add the blended tomato with a pinch of salt to the same oil and cook until all the water evaporates and the mixture is well-browned.
- 10Blend the fried peppers, garlic, and a couple of ladles of fish broth until a paste forms.
- 11Add the pepper-garlic paste and the tomato sofrito to the fish broth.
- 12Stir the broth and bring to a simmer.
- 13Add the rice and cook over high heat for the first few minutes, then reduce the heat.
- 14Remove from the heat when the rice is at its point and serve.
Ingredients
- 1 kg pescado de roca
- 8 whole ajo
- 7 whole ñoras
- 1 whole tomate grande
- 450 g arroz bomba
- 2 litros agua
- aove
- sal
