Dry Rice with Fish and Shellfish

Preparation

Stock
Sauté the vegetables until golden. Add the mixed fish and cover with water. Simmer lightly for about 20 minutes. Strain and set aside.

'Sofrito'
Heat the Spanish olive oil and gently fry the garlic, then add the chopped ñora pepper, pimentón and threads of saffron. Cook for 2 minutes over very gentle heat and add the grated tomato. Cook for 15 minutes over low heat.

Cuttlefish and squid ink ice cream
Cut the onion and green pepper en brunoise. Gently sauté the onion, pepper and garlic, add the cuttlefish and squid trimmings, deglaze with red wine and reduce to boil off as much alcohol as possible. Add cuttlefish and squid stock to cover. Simmer gently for about 20 minutes, then add the ink, skimming constantly. Salt to taste and transfer to Pacojet containers. When frozen, blend until creamy.

Rice
Sauté the fresh cuttlefish and squid tentacles. Add the rice and cook over medium heat. Add the sofrito and the boiling stock (1 part rice to 2 parts stock), stir for the first 5 minutes, then leave to cook for another 15 minutes without stirring. At minute 18 add the shrimp tails and mussels.To cook the red shrimp, place on the hot grill on a layer of rock salt. (A medium-sized shrimp will take about 4 minutes on each side to cook).

Spanish recipe: Dry rice with fish and shellfish. Photo by: Toya Legido/©ICEX.

Presentation

Transfer the rice to a rectangular mold, leaving it loose, without pressing. Top with squid strips and the shrimp and, just before serving, the ink ice cream. Decorate with a little tomato flour.

Chef's Remark:

"Two of the classic dishes from the Valencia region are arroz del senyoret (rice cooked with boned and shelled fish and shellfish) and arroz a banda (rice cooked with a medley of fish). We have taken our inspiration from these two traditional recipes to create a dish with a modern touch, such as squid ink ice cream."

Preparation by: José Luis Ungidos

RELATED PRODUCTS

Legumes & Rice

Time

1 h. 15 min.

Spanish extra virgin olive oil
2 onions
4 carrots
2 leeks
3 kg mixed fish
4 l water
1.5 l Spanish olive oil
3 garlic cloves, grated
75 gr ñora dried red pepper
50 gr Pimentón de La Vera
10 saffron threads
350 gr grated tomato
1 onion
1 green pepper
1 garlic clove
300 gr squid and cuttlefish trimmings
Squid and cuttlefish ink to taste (the ice cream should be totally black)
1 Spanish red wine
1.5 l cuttlefish and squid stock
250 gr Spanish extra virgin olive oil
250 gr fresh cuttlefish, diced
250 gr fresh squid tentacles, diced
150 gr shrimp tails, peeled
150 gr Mediterranean mussels, shelled
900 gr Bomba rice, from PDO Arroz del Delta del Ebro
250 gr fresh squid rolled up to be cut into thin strips like tagliarin
10 red shrimp
Rock salt

Spanish extra virgin olive oil
2 onions
4 carrots
2 leeks
6.854 lb mixed fish
7.039 pint water
2.64 pint Spanish olive oil
3 garlic cloves, grated
2.646 oz ñora dried red pepper
1.764 oz Pimentón de La Vera
10 saffron threads
12.346 oz grated tomato
1 onion
1 green pepper
1 garlic clove
10.582 oz squid and cuttlefish trimmings
Squid and cuttlefish ink to taste (the ice cream should be totally black)
1 Spanish red wine
2.64 pint cuttlefish and squid stock
8.818 oz Spanish extra virgin olive oil
8.818 oz fresh cuttlefish, diced
8.818 oz fresh squid tentacles, diced
5.291 oz shrimp tails, peeled
5.291 oz Mediterranean mussels, shelled
31.746 lb Bomba rice, from PDO Arroz del Delta del Ebro
8.818 oz fresh squid rolled up to be cut into thin strips like tagliarin
10 red shrimp
Rock salt

Spanish extra virgin olive oil
2 onions
4 carrots
2 leeks
6.854 lb mixed fish
17.032 cup water
6.465 cup Spanish olive oil
3 garlic cloves, grated
0.375 cup ñora dried red pepper
0.26 cup Pimentón de La Vera
10 saffron threads
1.64 cup grated tomato
1 onion
1 green pepper
1 garlic clove
1.41 cup squid and cuttlefish trimmings
Squid and cuttlefish ink to taste (the ice cream should be totally black)
1 Spanish red wine
6.465 cup cuttlefish and squid stock
1.18 cup Spanish extra virgin olive oil
1.18 cup fresh cuttlefish, diced
1.18 cup fresh squid tentacles, diced
0.72 cup shrimp tails, peeled
0.72 cup Mediterranean mussels, shelled
4.17 lb Bomba rice, from PDO Arroz del Delta del Ebro
1.18 cup fresh squid rolled up to be cut into thin strips like tagliarin
10 red shrimp
Rock salt

Wine match

Julio Biosca