Calderete of Rice with Allioli

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

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.

Ingredients

Europe
Spain
Fish course
Gluten-free
Pescatarian

Calderete of Rice with Allioli

Ingredients

Method

Photos