Arròs a banda (fisherman’s rice)

Posted on March 30, 2013 by lisajaneroberts

Another rice-based dish for feeding a crowd, this Arròs a banda is my father-in-law’s specialty and he cooked a beauty for us yesterday for the Good Friday family get-together. There were 16 of us plus Luka, our dog, and not a grain was left over from 2 kilos of rice.

Traditionally this rice was cooked by fishermen who sold off their good stuff but kept some stock-worthy bits for themselves, to be boiled up with rice and scoffed with gusto.

The stock used here was made with about a kilo of morralla which is bits of crab, tiddly little fish, fish heads (the monkfish heads left over from the Caldereta de Rap are particularly prized) and so on. We used just over 5 litres of it for the 2 kg of rice.

Funnily enough, although this rice is cooked in the same type of pan as the Paella, it is never eaten directly from the dish. Apparently, this is because if you leave seafood rice in the caldero it quickly takes on the metallic taste of the pan itself. So once cooked, everything gets piled up in the middle to keep it warm and served onto plates.

I am not putting quantities of prawns and mussels because you can put as many or as few as you like. I suggest that to avoid arguments, use at least one of everything per person!

What you need:
2 kg of (Spanish) rice
5-6 litres of good fish stock
Raw prawns and langoustines
3 cleaned cuttlefish, chopped into small pieces
4 onions, finely chopped
1 whole head of garlic, finely sliced
8 pear tomatoes, grated
Mussels (optional)
Olive oil
Salt
Sweet paprika
Black pepper
Orange food colouring (or saffron)

What you do:
This recipe is very similar to the Fideuà, so if you have cooked that, you will have no trouble with this! Oreto decided to gently fry 2 of the onions with the cuttlefish before putting it into the main dish – this is unusual, but it does save the crazy, violent, oil-flinging spit that cuttlefish always has as it gets dumped into a hot, open pan.

Once that is done, heat your pan and pour a good half litre of oil in to heat up. Eduardo always fries the prawns and langoustines first to flavour the oil. They only need five minutes or so, then you should take them out of the pan and reserve them for later.
Onions and garlic get fried next, moving everything about so there is no burning. Once they have softened slightly, pour in the tomato and cook until some of the liquid has evaporated. When it looks nicely done, stir in the mussels and the cuttlefish. Then it is time to fry the uncooked rice a little. This coats it with oil and helps stop any clumping. Give it about 5-6 minutes, moving it around constantly, so it doesn’t catch.Just before you put the stock in, remember to add a good spoonful of sweet paprika to the pan. It is really important not to burn this spice – 30 seconds or so is enough, and then you need to pour your stock straight in.
Check for salt, add the colouring or saffron, give everything a gentle push to evenly distribute the rice and bring to a boil. When you have a lovely rolling boil going, place the prawns and langoustines on top and stand back. You may need to add a tiny bit more stock if you see it evaporating faster than the rice is cooking, but other than that, leave it alone.Just before the stock has disappeared, get a healthy pinch of ground black pepper and sprinkle generously over the rice.

Serve with: allioli and bubbles

Caldereta de rap (monkfish stew)

Posted on March 2, 2013 by lisajaneroberts

This is one of Iaia’s signature dishes. She tends to cook it for us on birthdays and we all love it, especially the thick sauce, which can be either scooped up with fresh bread or spooned up after mashing it into the potato chunks.

Fresh monkfish flesh is a lovely rosy pink. The frozen stuff does not taste the same, and Iaia refuses to use it. Try to buy smaller fish as their muscles are less fibrous and far more pleasant to eat. Leave some of the skin on if you don’t find it irksome, as this will act as a natural thickening agent for the sauce and enhance its sweet, fishy goodness.

Get the fishmonger to clean the fish but bring them home with the heads on, which you can then scissor off and freeze for the best fish stock ever. The cuts that go into the stew are the whole tail and the loin, both with the bone in.

Iaia swears by olive oil for just about everything and quite happily pours a good half litre into her pan to fry the potatoes. Once they are done, she siphons off about two-thirds of that oil and saves it for paella on Sundays.

What you need for 6:
About 850g fresh monkfish pieces
1 kg potatoes
2 pear tomatoes
2 onions
3-5 cloves of garlic
small bunch of parsley
50g toasted almonds
½ litre of oil for frying (Iaia uses olive)
sweet paprika
2 small chillies, whole*
750 ml good fish stock
flour for dusting the fish
salt and pepper to taste
*optional and to be taken out before the whole dish becomes mouth-numbingly hot!

What you do:
Finely dice the onion, slice the garlic, grate the tomato and chop the parsley. All of these ingredients will end up being blended, so don’t be too fussy about perfect knife work.

Cut the potatoes into chunks. Iaia has a special technique – she stops each cut about ¾ of the way through and then breaks the piece off, saying that this will stop the potato chunks from breaking up as they cook. It seems to work!

Heat your olive oil in a deep pan and fry the potatoes in batches until golden, but not necessarily cooked through. Iaia says she uses so much oil because you have to have enough to cover the potatoes so that there is no chance of them getting crushed and deformed by constant turning and stirring.

Once the potatoes are done, remove two-thirds of the oil and reheat. Season your fish well with salt and pepper and dust with flour before laying it gently into the hot oil to fry. You don’t need to cook the fish through; 2-3 minutes on each side is enough. When you remove the fish, place it directly into a wide, shallow, flameproof casserole dish, which is where you will cook and present the final dish. Distribute the fried potatoes evenly over the fish pieces.

In the same oil, lightly fry the sliced garlic and then add the parsley and onion, cooking until the onion is softened. Pour in your grated tomato and fry until you notice the mix thickening slightly as the water from the tomatoes evaporates. If you are using chillies, settle them into the mix now, but take them out before you blend! Just before you take off the heat, pop the teaspoon of sweet paprika in and give it all a quick stir.

Pour the tomato and onion mixture into a blender along with the whole toasted almonds and pulse to a thick paste. You can also do this with a stick blender, but avoid over-blending; texture is important here.

Pour this picadillo, or flavour base, over the fish and then add just enough stock to cover everything. Check for salt – fish can be tricky and very easy to over-salt, so it’s best to add small amounts throughout the process than try to rectify with a great handful at the end.

Bring to a boil, turn down the heat and simmer gently for 20-30 minutes, adding stock if you see that it gets too dry, aim for a thick gravy-like consistency.

Like most stews, this one is even better the day after it’s cooked, but it will also benefit from standing for half an hour or so before serving.

Serve with: fresh bread and your best bubbly.

Fideuà

Posted on February 23, 2013 by lisajaneroberts

Last week Iaia turned 70, and not realising that her two boys had planned a surprise party for her, she got all the ingredients together for a celebratory fideuà. Of course, there was no way we were going to let such deliciousness go to waste, so we had a second celebration today, and Eduardo, my father-in-law took the reins and talked me through the art of this fabulous dish.

The stock we used was homemade fish stock. Iaia often goes to the Friday market and buys a bag full of “stock stuff”, including monkfish bones, hake heads, little crabs and other odds and ends that are not otherwise sellable. She boils up a huge batch – maybe 10 or even 20 litres of stock – and freezes it in various-sized containers.

If you can be bothered, and if you can stand the stink, homemade stock is the best by far. Otherwise, buy the best quality fish stock you can find. Please, please don’t use stock cubes – they just don’t cut it for this sort of cooking, and I’m afraid Iaia would be horrified.

What you need for 9-10 people:
Uncooked langoustines and prawns (1 or 2 of each per person)
2 cleaned cuttlefish (or squid)
2 large onions
6 cloves of garlic
3 pear tomatoes
1 kg of fideos*
about 2½ litres of fish stock
250 ml of olive oil
1 tbsp sweet paprika
salt and pepper

*fideos are short lengths of thick, bucatini-like pasta with a hole running through them. If you can’t find them, try breaking spaghetti or bucatini into 1-inch pieces and adjust the cooking time and amount of stock to suit the pasta you use.

What you do:
Eduardo cooks over an open fire, which is difficult and can be dangerous. If you can get hold of a paella gas ring and paella pan, then I would use them. Otherwise, if you scale down the recipe, you could probably do a pretty good version for 2 or 3 people in a large frying pan over a gas flame.

Slice the cloves of garlic and finely chop the onions. Grate the tomatoes and discard the skins.
Cut your cleaned cuttlefish into short strips and get
everything else assembled within easy reach before
you start cooking.

Pour the oil into your chosen pan and heat well. Carefully place the langoustines into the hot oil and fry for a few minutes, turning them from time to time. Add the prawns and do the same, then haul all of the critters out and set them to one side. This is not so much to cook the crustaceans as to perfume the oil, and it does wonders for the final
flavour of the dish.

Lower the heat a little and fry the garlic and onion for a couple of minutes, or until they soften slightly. Add the cuttlefish. It’s a good idea to keep things moving throughout these early stages so that nothing catches and burns. Eduardo also mentioned that when he buys fresh cuttlefish or squid, he scalds it and then lets it dry before frying it,
apparently this stops it from spitting oil all over you, which is a good thing. After about 5 minutes, the cuttlefish will be opaque, and the onion and garlic well-softened. It is time to add the tomato and your first seasoning of salt. Keep pushing everything around the pan; burnt is bad.

(At this point, we had to take everything off the fire because my brother-in-law was late, and he was bringing the pasta. While we were waiting, we gave in to temptation and dunked some bread into the tomatoey base. It was superb. Be tempted.)Once the fideos arrive, pour them all into the hot sauce, adding the paprika at the same time. Give them a thorough swirl to coat them with the flavoursome mix, and then pour your stock in. It is a bit of a hit-or-miss calculation; experience seems to be the key. Eduardo used about two and a half litres today, and the pasta was perfect.

As the liquid comes to a boil, lay your langoustines and prawns over the top and check for salt. Allow to boil vigorously for the time stipulated on the packet – usually about 9 or 10 minutes. The liquid should have all but disappeared by then.

We don’t eat this one from the communal dish but serve it on plates and sit at the table. It’s important not to leave the pasta in the metal pan for too long, or it will take on a slightly metallic tang. If there is any leftover after your initial serving, pop it onto a large dish and bring it to the table – most people will want seconds anyway!

Serve with: bubbles or a cold, dry white

Iaia's kitchen

Traditional recipes from my Valencia mother-in-law

Category Archives: seafood

Arròs a banda (fisherman’s rice)

Caldereta de rap (monkfish stew)

Fideuà