Arroz a la Marinera

Name: Arroz a la Marinera (A Dish of Seafood and Rice)
Yield: Serves Eight
Cuisine: Spain
Ingredients: 550 g (1¼ lb) in all of angler-fish, squid and cuttlefish, all prepared and cut into chunks and strips; 550 g (1¼ lb) in all of Norway lobster, prawns and mussels; just over 2 litres (70 fl oz) of fish stock; 2 onions, chopped; 750 g (1 lb 10 oz) rice (if possible Valencian); plenty of paprika; ¼ litre (9 fl oz) olive oil; 4 tomatoes, peeled and chopped

A Dish of Seafood and Rice

Preparation info

Serves
Eight

Difficulty
Medium

Appears in

Mediterranean Seafood

By Alan Davidson

Published 1981

About

Valencia is the great rice region of Spain, and the Valencian Paella is a justly famous rice dish. The paella includes a mixture of seafood, chicken, pork and maybe sausages. Arroz a la marinera is the name given to a paella-type dish in which the rice is accompanied by seafood alone. You will need:

Ingredients

¼ litre (9 fl oz) olive oil
750 g (1

Europe
Spain
Fish course
Pescatarian
Mediterranean
Gluten-free
Spicy

Method

Heat the olive oil and add the pieces of angler-fish, squid and cuttlefish. When these are golden add the chopped onion and tomato and paprika. Continue to fry all this for a few minutes, taking care not to burn the paprika.

Next add the rice and twice the quantity by volume of fish stock. (This will work out at just over 2