This fishermen’s dish finds its perfect accompaniment in a dry white, preferably a young, aromatic one, such as those made at the DO Utiel-Requena from Sauvignon Blanc.
Caldero murciano (Murcia-style Rice Cooked in Fish Stock)
Preparation
The idea is to make a fish stock in which to then cook the rice. Fry the ñora peppers in a pan until they release their aroma. In a mortar or processor crush the garlic cloves, parsley and ñora peppers, forming a thick sauce. Add this to a pan with the fish, the chopped tomato and water and cook for about one hour. Remove the fish and cook the rice in the resulting stock with a little salt.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Presentation
Serve the rice and fish on separate dishes. A little alioli may be added if wished to the rice.
Nutritional Facts
Energy (kcal): 676
Energy (kJ): 2,828
Proteins (g): 39.8
Fat (g): 18,8
Carbohydrates (g): 92,6
Iron (mg): 3,5
Magnesium (mg): 115,7
Riboflavin (mg): 0,6
Information provided by: The Spanish Nutrition Foundation (FEN)
45 minutes
- 200 ml Spanish olive oil
- 4 ñora dried red peppers
- 2 kg rock fish
- 6 garlic cloves
- 6 sprigs parsley
- Salt
- Al-i-oli sauce (optional)
- 7.164 fl. oz Spanish olive oil
- 4 ñora dried red peppers
- 4.649 lb rock fish
- 6 garlic cloves
- 6 sprigs parsley
- Salt
- Al-i-oli sauce (optional)
- 0.845 cup Spanish olive oil
- 4 ñora dried red peppers
- 4.649 lb rock fish
- 6 garlic cloves
- 6 sprigs parsley
- Salt
- Al-i-oli sauce (optional)
Wine match