Golden Rice

Name: Golden Rice (L’arrosseixat)
Yield: Serves Six
Cuisine: Spanish
Ingredients: 1 kg (2 lb) firm-fleshed fish (sea bream, eel, grouper), cut into pieces; 1 kg (2 lb) firm-fleshed fish (sea bream, eel, grouper), cut into pieces; 1 kg (2 lb) firm-fleshed fish (sea bream, eel, grouper), cut into pieces; 1 kg (2 lb) firm-fleshed fish (sea bream, eel, grouper), cut into pieces; 4 cloves garlic; 550 g (1¼ lb) short-grain rice; 450 ml (15 fl oz) water; Salt; 300 ml (10 fl oz) olive oil; 1 teaspoon paprika; 2 medium-sized Spanish onions, peeled; 750 g (1½ lb) potatoes, peeled; 600 ml (1 pint) fish stock

L’arrosseixat

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

This dish gets its name from the yellowish colour of the rice, and makes a tasty and substantial meal. It is typical of the whole of the Levante coastline and fishermen often make it while at sea. It works best with firm-fleshedfish and a variety of potato that will not break up during cooking.

Ingredients

2 medium-sized Spanish onions, peeled
750 g (1½ lb) potatoes, peeled
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Europe
Spain
Fish course
Side dish
Gluten-free
Pescatarian

Method

Cut the onions into quarters but try to leave the root intact so that they remain whole during cooking. Cut the potatoes in the same way. Heat a little oil in a large metal pan and fry the onions and potatoes over a low heat for about 10 minutes until lightly golden brown on all sides. Add the paprika and fish and just enough water to cook the fish. Bring to the boil and season to taste with sa