Ingredients for four servings: 4 cups of rice; 1 kg. of varied fish (type of fish with
many bones used only to make a fish broth) and varied seafood; 2 leeks; 1
onion; 2 garlic cloves; 2 tbsp of tomato sauce;
water; extra virgin olive oil; salt; a few strands of saffron; 1 bay leaf
some sprigs of parsley; some allioli.
Preparation: Simmer the fish and the seafood in casserole for 15-20 minutes
together with the leek stalks and the onion chopped, the bay leaf and the
parsley. The idea is to make a fish broth. Once the broth is finished, slight fry
the garlic cloves in some oil (don't let the garlic get brown), add the strand of
saffron, the tomato sauce, still the preparation, and next add the rice. Next add
the broth; the amount of broth is double than that of rice, plus a bit more (4 cups
of rice + 8 and 1/2 cups of broth; use the same proportion for larger amounts).
Let it all simmer for 18-20 mins.
After this time, remove the casserole from the heat, let it sit for 2 mins and
serve. The fish meat and the seafood are served apart, hence its name: apart.
The allioli is optional, and add it on top of the rice.
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Black Rice (Arroz negro) (90)

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