Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners
INGREDIENTS:
| 1 Monkfish |
2 Onion |
| 2 Potatoes |
500 g Peeled prawns |
| 1 Cuttelfish |
2 Tomatoes |
| 400 g of rize |
8 tablespoonful oil |
| 1 little tablespoonful paprika |
A pinch of saffron otherwise saffron dye |
| 2 Cloves of garlic, 1 egg (To make “ajo-aceite” or “all i oli”) |
Salt |
| 1- heat up oil |
2 Minutes |
| 2- Fry cuttlefish and peeled prawns |
7 Minutes |
| 3- Fry grated or crushed tomato |
3 Minutes |
| 4- Add rice and paprika |
4 Minutes |
| 5- Add fish broth and cook |
20 Minutes |
| 6- Lest rest |
4 Minutes |
| Total: |
40 Minutes |
INGREDENTS
The name "A BANDA" comes because rice is eaten apart from fish, (apart = "a banda"). This is a typical Mediterranean rice dish. The recipe consist in making the paella with the fish broth and some garnishes (eg cuttlefish and peeled prawns). And afterwards generate a second course with the ingredients used to make the broth. (in our case monkfish, potato and onion) served with “ajo-aceite” or “all i oli”, salsa essential for this dish.
BROTH PREPARATION
READY, SET, GO!
Add some oil that serves to level the pan ... the oil should be centered. Add some salt too, and light the fire!
When the oil is hot, add the cuttlefish. We start to fry
KEEP FRYING!
When the cuttlefish get brown, add the peeled prawns to fry them. We do like that because cuttlefish need more time to fry.
After that, add the grated or crushed fresh tomato and fry it for a few minutes.
FRYING RICE!!!
On this point add the rice and let it saute, stirring for about two minutes..
After that add the paprika while continuing to stir up to blend well with the rice
ADD FISH BROTH, SEASON AND COOK
Add 800 mL fish broth, we add twice the broth than rice. Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process. Add saffron and stir to blend. No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth.
READY TO EAT!!
After 20 minutes of cooking, the paella should be dry and the rice cooked, let rest and ready to eat
PREPARATION OF AJO-ACEITE
| Peel the garlic and cut in thin slices |
| Chop the garlic cloves in the mortar along with a tip of salt until a smooth paste |
| Separate the yolk of the egg. To prepare the sauce uses only the yolk |
| Add egg yolk and mix well making circles. |
| Add oil (dropwise at first), stirring in circles. It is important to follow a pace and not stop until the end to get a thick sauce and compact. |
TRICKS!
TRICKS:
It is recommended to remove the egg from the fridge an hour or two before use While we pour the oil, if we see that is becoming less thicker should stop adding oil until, stirring constantly, we regain the creamy texture.
TECHNICAL TEAM:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
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