Sitges-style Rice Casserole (Cassola d'arròs a la sitgetana)
Ingredients for 6 servings: 500 g of chopped spare ribs; 2
cuttlefish, clean and cut into large dice;100 g of chopped onion;
a medium-sized zucchini; 400 g ripe tomatoes, peeled and
grated; 100 g of peas; 600 g of rice; 80 g of butter; olive oil.
1small glass of Sitges Malmsey (or equivalent liquor); ½ l of
meat broth; ½ l of fish broth; 6 small sausages; 6 prawns; 6
langoustines;18 clams.
Ingredients for the mash: some saffron;4 garlic cloves; a
handful of toasted almonds; salt.
Preparation: Brown the spare ribs in hot oil and butter, and set
aside. Add the cuttlefish in the same frying fat; let evaporate the
liquid of the fish and add the spare ribs, the onion and the
zucchini cut into slices. Let it all simmer for some time, add the
tomato, the liquor and let it simmer for 30 min. Add both stocks
as well as the peas. Bring to a boil and add the rice and the
mash. Eight mins later add the langoustines, the prawns, the
small sausages, and the clams. Check salt to taste and you can
finish the cooking process in the oven, so the rice can get a nice
brown color, or simply finish the preparation in the casserole.