Arroz a banda ( Rice cooked in fish stock)

Product :saffron
Category : rices
Nº of Portions :4
Origin : Spain
Source : From the book ?THE RICE BOOK? by Sri Owen

Method :
In a paella pan, casserole or large frying pan, heat the oil and fry the crushed garlic, stirring all the time, for 1 minute. Add the powdered ingredients, briefly stir these, and pour in the fish stock. Let this simmer for a few minutes before adding the rice, a little at a time, over a period of about 3 minutes stirring constantly. Add the tomatoes and continue simmering, stirring occasionally, for 10 ? 12 minutes. Adjust the seasoning and add the chopped parsley (if used). Stir again and level the surface of the rice gently with the back of the spoon. Turn off the heat and cover the pan; leave the rice to rest for 8-10 minutes. Serve hot, as described above.
Advice :
450 g short grain rice, ideally Spanish rice
1,1 litres fish stock
2 tablespoons olive oil
6-8 cloves garlic, crushed
2 large tomatoes, peeled, de-seeded and chopped
˝ teaspoon chilli powder
˝ teaspoon paprika
˝ teaspoon saffron powder Safinter or turmeric
1-2 teaspoon finely chopped flat-leaf parsley
Salt to taste

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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