This time the selected wine is García Burgos Vendimia Seleccionada 2005, from the García Burgos winery (DO Navarra). This is a well-rounded red with a long finish and berry aromas.
Creamy Artichoke Rice with Clams and Manchego Cheese
Preparation
For the stock
Gently fry the shallot in olive oil. Once it turns brown, add the leek, carrot and head of garlic. Then add the rock fish and cover with water. Bring to a boil, then reduce the heat and simmer for 2 hours until reduced to 1 1/2 l / 6 1/2 cups of stock. Strain through a fine chinois and set aside.
For the rice
Chop the onion and garlic and fry gently in the olive oil. When soft, add the clams and cover. When they open, remove and extract the flesh. Wash the artichokes, add to the onion mixture and cook for 30 seconds. Then add the rice and pour over the fish stock. After 17 minutes, bind the rice with grated Manchego cheese. Finally, add the clams and warm, without letting them dry out.
For the soy sauce
Mix all the ingredients and set aside.
Presentation
Start with a bed of rice and top with the artichokes. Add a little soy and the lime rind and finish with the chives and spring flowers.
Chef's Remark:
"Rice and cheese form a perfect duo, especially when accompanied by some excellent clams from the Cantabrian Sea, and artichokes, which should be excellent whether they come from Tudela (PGI) or Benicarló (PDO). Good cooking must be based on the best raw materials so, provided that the ingredients are top quality, the end result should be delicious."
Preparation by: Oriol Rovira
RELATED RECIPES
1 hour
- 500 gr rockfish (or a mixture of small fish)
- 1 shallot
- 1 leek
- 1 carrot
- 1 head garlic
- 25 ml Spanish extra virgin olive oil
- 2 l water
- 50 gr onion
- 1 clove purple garlic
- 1 splash Spanish extra virgin olive oil
- 320 gr Bomba rice
- 8 artichokes
- 50 gr PDO Manchego cheese
- 8 chives
- 12 clams
- Spring flowers
- 10 ml soy sauce
- 60 ml Spanish extra virgin olive oil
- Grated rind from 1/4 lime
- 17.637 lb rockfish (or a mixture of small fish)
- 1 shallot
- 1 leek
- 1 carrot
- 1 head garlic
- 1.005 fl. oz Spanish extra virgin olive oil
- 3.52 pint water
- 1.764 oz onion
- 1 clove purple garlic
- 1 splash Spanish extra virgin olive oil
- 11.288 oz Bomba rice
- 8 artichokes
- 1.764 oz PDO Manchego cheese
- 8 chives
- 12 clams
- Spring flowers
- 0.477 fl. oz soy sauce
- 2.237 fl. oz Spanish extra virgin olive oil
- Grated rind from 1/4 lime
- 2.33 lb rockfish (or a mixture of small fish)
- 1 shallot
- 1 leek
- 1 carrot
- 1 head garlic
- 0.106 cup Spanish extra virgin olive oil
- 8.579 cup water
- 0.26 cup onion
- 1 clove purple garlic
- 1 splash Spanish extra virgin olive oil
- 1.502 cup Bomba rice
- 8 artichokes
- 0.26 cup PDO Manchego cheese
- 8 chives
- 12 clams
- Spring flowers
- 0.042 cup soy sauce
- 0.254 cup Spanish extra virgin olive oil
- Grated rind from 1/4 lime
Wine match