Arroz Caldoso a “Seis Manos” – “Six Hand” Seafood Stew and Rice

Arroz Caldoso de Pescado

 

This is one of those feel good Sunday dishes.  All over Spain, you can find variations of this.  Truly one of the most comforting and homey dishes, it is also a main feature in many menus here, from small family run restaurants to Michelin starred dining rooms.

Rice is taken very seriously in Spain, with a plethora of incarnations, from Paella to Rice Pudding, Salads to Stews, it is almost national pride.  I have called this “Six Hand” because it was a collaboration between three people, our amazing hostess, Dolors, long time friend and extraordinary woman, my friend Fer, who hails from Zaragoza and is a killer in the kitchen, and myself.  Each one of us had a part in making this dish, and it was such a great experience, because that is what Sundays are all about.  Family, Friends, Food and Fun.  Oh, and spending an afternoon in our hostesses breathtaking Ramblas loft was a plus, too.

The key to arroz caldoso is in the stock.  This is an inexpensive way to make a dish for a large family, and because you are showcasing the stock, it has to be quite amazing.  It is the canvas to the rest of the ingredients, and you can let your imagination go wild.  We decided on monkfish, squid, shrimp and mussels.  Then, the finishing touch, is obviously the rice.  And bomba rice is the one that you need to splurge on, since I was informed that if you use regular short grain rice, there is a chemical reaction that occurs when paired with shellfish stock.  Apparently, the grain splits, and lets out too much of its starch, making this more of a cream than a stew.

It was an amazing lunch, and all of us, even the kids (all 10 and under) repeated three times.  Now that speaks for itself!

So here’s what you’re going to need:

Serves 6-7

3 liters good quality shellfish stock, preferably homemade (recipe below)

3 tbsp olive oil

2 garlic cloves, crushed

6 roma tomatoes, finely diced

1 nyora pepper, soaked and peeled

2 tsp spicy Pimenton powder (or hot smoked paprika)

400 g monkfish, cubed

1 large squid, cut in bite sized pieces

a few pinches of good quality saffron threads

400 g Bomba rice

400 g shrimp, peeled and deveined

200 g mussels, steamed and shelled

Fresh parsley, minced

Salt and pepper to taste

 

In a large dutch oven, heat the olive oil over medium heat.  Add the garlic and sauté until fragrant, about 2-3 minutes.  Add the tomatoes and sauté until sauce has thickened, about 10 to 15 minutes.  Add the nyora pepper, stir until mixed, and sauté another 5 minutes.  Salt and pepper the squid and monkfish, and add to the tomatoes along with the pimenton and saffron.  Cook for about 15 minutes or until tender.

Add your shellfish stock to the fish and squid, add the rice and bring to a boil.  Reduce the heat to medium and let simmer, about 10 minutes.  In the last few minutes of cooking, add the shrimp, mussels, parsley and salt and pepper to taste.

Serve immediately.

For the stock:

5 liters of water

shrimp shells and heads from the shrimp you will be using in your stew

monkfish heads and bones (ask your fish monger to give these to you when you buy the monkfish)

fennel, stalks and fronds

1 onion, chopped

1 carrot, chopped

2 tomatoes chopped

1 bay leaf

some saffron, nyora peppers, pimenton and salt and pepper to taste

Add all the ingredients and boil for about 40 minutes.  Spoon the foam off the top as it cooks.  When done, leave on the stove and cover, and let it sit, so the flavors will meld, about 20 minutes.  Strain and reserve.

 

From my kitchen to yours,

Carla

 

 

About these ads

12 comments on “Arroz Caldoso a “Seis Manos” – “Six Hand” Seafood Stew and Rice

  1. Mad Dog says:

    That does look amazing and makes me want to go to Barceloneta for the amazing fish soup at Rias do Miño. Great tip about the rice too ;-)

  2. sybaritica says:

    I’d love to be able to cook with monkfish again. It has been 15 years since I last did so. It is an ugly fish but great flavor and texture!

    • expatchef says:

      I actually don’t eat it very often because I had to clean so many of them in culinary school and ended up being completely grossed out…. But once in a while I do enjoy it, there is so much of it here…..

  3. Teresa says:

    This looks amazing. I don’t normally eat the stuff in this recipe but it sure sounds wonderful.

  4. Jessica says:

    Yum! That looks so delicious, and perfect for the chilly weekend we had here.

  5. Colovibes says:

    Que rico!! Perfecto para estos días de frío!!!!

  6. Slow cooking, slow flavours and slow eating! I would rejoice in the beautiful flavours of the sea and with such varied seafood and those beautiful flavours there’s no doubt of this incredible dish and feed back. I love the story of how this dish came to be and that so many great hands prepared and created this too.

    • expatchef says:

      We really had a wonderful time that day. Everytime we go to this friends house everyone pitches in in the kitchen, and her wonderfully long table makes you feel like you’re in one of those Italian movies! If you can, you must try this, complete comfort food.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s