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Arroz con Cosas - Mar y Monta単a

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TasunkaWitko View Drop Down
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    Posted: 08 March 2019 at 09:54
Arroz con Cosas, Mar y Monta単a

Not long ago, a friend in Europe shared this wonderful dish that he made, and told me how he made it. His account of the preparation made it sound so simple, and the results looked absolutely fascinating.

I am sharing it here with the forum, and do hope to try it, one day.

Quote In Spain, when youre making a paella deviating from more traditional recipes, they will call your dish arroz con cosas, meaning "rice and stuff." It is a somewhat friendly denigrating remark, but it opens the path to your very own interpretations of paella. I recently fabricated this, and enjoyed it very much.

Arroz con Cosas - Mar y Monta単a

"Mar y monta単a" means "sea and mountains;" we all know it better as "surf and turf."

This is very simple to make. I used round Spanish paella rice, saffron and parsley. From my freezer, I added homemade chicken stock, shrimp, scallops and sea wolf. I also used fresh pork fillet and pork streaky bacon.

Remark: you can use very different additions. When using fish, I would go for ferm fish like monk fish or this sea wolf.

Here is how I prepared it:

1. Start by warming up the chicken stock with parsley stalks and a very good pinch of saffron threads. No boiling. You will need 1 part rice against 3 parts of stock, divided.

2. Cut the pork fillet and the fish in bite size. Cut the bacon in very thin slivers.

3. Peel the raw shrimp and add the shrimp shells to the chicken stock. Devein the shrimp!

4. Use a large frying pan with a good amount of olive oil in it. Add a few slightly crushed garlic cloves for a few minutes to flavour the oil, then remove the garlic.

5. Now, on quite high heat, fry the scallops and the shrimp only a minute on both sides, seasoning with salt and pepper, then remove them from the pan. Do the same with the fish, then the pork fillet, then the bacon.

6. Add the rice in the remaining oil (add more oil, if needed); let the rice get coated with oil for a few seconds. Never mind the dark brown fond (brown bits in the pan) from frying the seafood and meat.

7. Add hot chicken stock (I pour it in through a sieve) in a ratio of approx. 2 parts stock on 1 part rice. You will have some stock left over. Also add most of the fried bacon slivers. From now on, absolutely no more stirring. Cook on rather low fire until you dont see any fluid. This may take around 15 minutes.

8. Add the remaining part of stock.

9. Add the sea food and the meat on top; also add any juices that came out of them!

10. The remaining fluid will be gone from sight in about 5 minutes.

Done. Absolutely delicious!

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