Madrid Style Fish & Rice/Arroz y Pescado Madrileno
- 1 1/2 lb
- fresh firm white fish fillets, no bones, cut in small chunks
- 1/2 large
- sweet red pimento seeded and cut in strips
- 2 large
- leeks white part only cut in rounds about 1/2 inch
- 3 clove
- fresh garlic smashed and diced very fine or put through a garlic press
- 2 medium
- roma tomatoes skin removed and cut in small pieces
- 2 large
- artichokes, outer leaves removed cored and heart diced in small chunks
- 1 c
- fresh or frozen fordhook lima beans
- 3 to 4 c
- fish broth or fish soup, pure broth
- 1 c
- olive oil
- 1 tsp
- 2 pinch
- spanish safron threads
- 2 tsp
- 1/2 tsp
- ground black pepper
- 8 to 10 small
- fresh little neck clams rinsed of debri and sand
- 1 1/2 c
- raw pearl rice, do not rinse or wash
How to Make Madrid Style Fish & Rice/Arroz y Pescado Madrileno
- 1I usually visit the fish market the day before and purchase a large fish head to make my fish broth or if I have shrimp shells frozen I cook in a quart of water with a half onion a piece of green pepper, some parsley, a clove of garlic and a tsp. of salt. I simmer the head or shells for about an hour then I strain the broth and set aside to cool. I usually add a teaspoon of Asian fish sauce and a bit of anchovy paste for a richer fish taste. The ingredients mentioned here are not above in my recipe. I will post the recipes for making cooking broths later on. I added this quick fish broth recipe because it is not easy to find store bought fish stock or broth.
- 2heat a 1/4 cup of the olive oil in a large sauté pan add the garlic and fry being carful not to scorch the garlic. Do this on a low to medium flame, after a minute or so add the pimento strips, artichokes, Lima beans and tomatoes. Continue to fry in the oil until they start to get somewhat limp. Set aside for the next step.
- 3In another small fry pan add the remaining oil and heat until hot and shimmering. When good and hot remove from heat source and add the leeks carefully fry until the oil stops bubbling when the heat starts to die down put back on a medium flame cook for about 6 minutes moving them around until they are nice and caramelized. Remove from the pan and set aside.
- 4Next turn your oven on to 350 degrees to heat and proceed with taking your fish broth and heating almost to boiling lower the flame and keep the broth good and hot.
- 5Now return to your frying pan with the garlic, red pimentos and artichokes, add a little more olive oil about (2 tablespoons)and add the rice and fish pieces and stir gently over a medium flame until all starts to sizzle add the paprika, salt, pepper and continue to stir when the rice and fish start to get a little of the red color of the paprika add about 2 cups of the hot fish broth and stir well. Let the mixture start to come to a boil add another 1/4 cup of broth and add the leeks that were set aside. stir well. Now add the saffron and stir again. Taste the broth to see if it has enough salt. Adjust the salt to your liking. You may at this time add a little more seasonings such as garlic powder and a little more paprika. stir well.
- 6Next remove your pot from the stove top and place carefully in the oven. Bake for about 15/18 minutes. After 18 minutes have passed open the oven and stick the little neck clams in your rice mixture making sure to push them down into the mixture. You may need to add a little more broth to your rice about another 1/4 of a cup or a little more. Close the oven and continue baking another 8 to 10 minutes. After the time has passed check to see if the clams have opened if they have not put back in the oven another 5 minutes then take a spoon and taste your rice to see if it has cooked. Rice should be soft and moist. During the entire cooking process do not cover this dish while cooking. This rice dish is not dry. Rice grains do not fall apart easly but instead this rice is very soft, creamy and moist. Serve with hot crusty bread, salad and a nice bottle of white wine. Enjoy, Buen Appetito