Rice and Fish Casserole (Cazuela de arroz con pescado)
Four servings: 250 g of anglerfish; 150 g of squid, cut into
rings; 150 g of conger eel; 4 big prawns; 16 mussels or clams,
or both (previously steamed in a pot with 2 tbsp of water); 400 g
of rice; a handful of green peas; 1 onion, finely chopped; 3-4
tbsp of tomato purée; 1 red pepper, seeded and cut into strips;
1-2 garlic cloves, sliced; 1cupful of olive oil; saffron, to color the
recipe; 1 tbsp of parsley; salt, and 1 litter of fish broth.
Preparation: First of all, fry, on a medium-to-high heat, the
squid rings, add the chopped onion and then the red pepper.
Once the onion takes on some color, add the tomato purée, stir
and simmer for a few min and add the fish pieces (reserve the
prawns and the mussels for later), add the rice, the green peas,
the broth (boiling and containing the juices produced by the
steaming of the mussels) and both the garlic and the saffron
finely mashed in a mortar. The fire during the first 8 minutes
must be intense, and then it must be reduced to a medium level.
The prawns and the mussel (one of the shells removed) must be
added 6 minutes before the conclusion of the recipe. Let the
rice sit, for 2 minutes before serving, with a light cloth covering
the casserole.