Jul 31 2020

Caldero Murciano

Learn how to cook a traditional spanish recipe: Caldero murciano (Murcia rice cooked in fish stock)

Ingredients

200 ml Spanish olive oil
4 ñora dried peppers
2 kg rock fish
6 garlic cloves
6 sprigs parsley
salt
alioli sauce (optional)

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

Spanish recipe: Murcia Rice Cooked in Fish Stock. Photo by: Toya Legido/©ICEX.

Presentation

Serve the rice and fish on separate dishes. A little alioli may be added if wished to the rice.

Wine Match

Federico Oldenburg/©ICEX

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.

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)

Where we are
Foods Wines from Spain Alimentos de España
Spain Food Nation

Pº de la Castellana 278 - 28046 Madrid

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