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Good pinch of saffron threads
1.5 lt. (6 cups) hot fish or chicken stock
60ml extra virgin olive oil
2 onions, thinly sliced
3 garlic cloves, finely chopped
12 anchovy fillets, drained
4 fresh bay leaves
3 tbsp FINS Lisbon Paste
2 cups (440g) Arborio rice
½ cup (125ml) dry white wine
1 cup canned chopped tomatoes
pinch of La Chinata (smoked paprika)
Method:
Preparing the rice
Add saffron to the hot stock and leave to infuse for 20 minutes off the heat. Keep warm.
Heat oil over medium heat in a large, heavy-based saucepan. Cook the onion and garlic for 5 minutes, stirring occasionally, until onion is golden. Add anchovies, bay leaves and Lisbon Paste. Stir for 2 minutes or until anchovies break down.
Add rice and stir until well coated. Add wine and stir for 30 seconds. Stir in chopped tomato and paprika. Reduce heat to low and keep at a simmer.
Stirring continuously, add 5 cups of stock, a cupful at a time, waiting until each one is almost absorbed before adding the next. The rice should still be slightly firm.
Place rice on flat tray and spread out to aerate and to prevent over cooking. Leave rice at room temperature.
Notes…
60 ml extra virgin olive oil
½ clove garlic, finely sliced
½ small onion, thinly sliced
½ cup dry white wine
12 black mussels, scrubbed, beards removed
400g skinless firm white fish fillets, cut into bite-sized pieces (such as blue eye or kingfish)
3 Moreton Bay or Balmain bugs, halved lengthways, intestinal tract removed
6 small squid tubes, opened out, cut into 4
12 large green king prawns, peeled (tails intact), deveined
½ cup (80g) pitted kalamata olives, halved
1 ½ cups flat-leaf parsley, finely chopped
To serve
Heat oil in a heavy based saucepan over a high heat and add onion, Lisbon Paste and garlic. Toss for 3 mins or until onion is softened and golden. Add the mussels, bug tails and fish. Cook, stirring occasionally, for a further 5 minutes or until the mussels have opened and the other seafood still under cooked. Deglaze seafood with wine and last cup of saffron stock.
Toss rice through quickly to heat. Transfer to a serving dish and top with olives and parsley.
Wine Match
2006 Quinta do Crasto, DOC Douro Valley, Portugal
serves 6
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