Name: Calderete of Rice with Allioli
Yield: Serves six
Cuisine: Spanish
Ingredients: 1.6 kg/3½ lb mixed fish on the bone, such as snapper, bream, grey or red mullet, or bass; 4 garlic cloves, finely chopped; 1 carrot, chopped; 250 ml/8 fl oz/1 cup olive oil; salt and ground black pepper; 2 garlic cloves, chopped; 1 celery stick, chopped; 1 onion, chopped; 1 litre/1¾ pints/4 cups water; 115 g/4 oz tiny unshelled shrimps; 400 g/14 oz/2 cups paella rice, washed; 2 egg yolks; 45 ml/3 tbsp olive oil; 2.5 ml/½ tsp salt; 1 tomato, finely diced; 30 ml/2 tbsp dry Martini or white wine; 6 garlic cloves, smashed; 1 ñora chilli or 1 hot dried chilli, seeded and chopped; pinch of saffron threads (0.25g); 250 g/9 oz ripe tomatoes, peeled, seeded and chopped; 30 ml/2 tbsp chopped fresh parsley; 5 ml/1 tsp lemon juice

Preparation info

Serves
six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Cooking rice in fish stock gives it such a splendid flavour that it is often eaten on its own - Arroz Abanda - served in a little cauldron and accompanied by allioli. The fish then follows as a separate course. If you prefer, the fish can be returned to the casserole while the dish is still liquid, and the fish and rice eaten with the sauce.