Recipe and photos contributed to Hispanic Kitchen by Veronica Shine
Malaga, Spain is a melting pot of cultures and its menus reflect its varied origins. The summers tend to be extreme with heat and a favorite is the cold and refreshing soup, Gazpacho.
The Costa del Sol has a favorable reputation for its seafood restaurants and beachfront cafes. Spanish rice dishes originated from the eastern region of Spain, especially around Valencia, home of the paella, are popular here. Rice has been cultivated since the Moors introduced it to Europe.
This recipe is popular in the summer, and as much of the cuisine in the area during the hot weather, it is served cold. Think of it as a rice salad of the sea. Save the recipe for the winter months too, as it is delicious enough to be served hot as a stew.
• 1 cup of rice
• 1 lb. of filet of white-fleshed fish
• 1/2 lb. prawn/shrimp (cleaned)
• 1/2 lb. mussels
• 1/2 lb. clams
• 1 tomato
• 1 green pepper
• 1/2 onion
• 2 cloves garlic
• 1 quart fish stock
• olive oil
• salt to taste
• 4-6 black peppercorns
• 4 saffron threads
• 1 clove
• 1 bay leaf
• 1 teaspoon paprika
1. Chop the onion and place it in skillet with a splash of olive oil.
2. Add finely chopped green pepper and tomato.
3. Season the fish, chop it and insert it into the pan. Gently stir-fry as not to have the fish breakup.
4. Add a bay leaf, clams and mussels.
5. Season and pour in the broth and some saffron. Heat and place aside.
For the seasoning paste
1. Place pepper, garlic, cloves, 1 pinch of paprika, salt and chopped parsley and a splash of oil. Stir well into a paste-like substance.
2. In a large pot, add the broth mixture, paste and stir.
3. Pour in the rice and cook for 15 minutes.
4. Peel the shrimp and add remaining seasonings for taste to the pot and cover and simmer for 5 minutes.
5. Remove from the heat and let sit for 5 minutes. The rice will soak up most of the juices.
6. Refrigerate and then serve as a cold seafood dish.