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Fisherman’s rice with shellfish and Tio Pepe

Australian Gourmet Traveller Spanish recipe for fisherman’s rice with shellfish and Tio Pepe by Javier Codina from Gianni restaurant.
Fisherman’s rice with shellfish and Tio Pepe

Fisherman’s rice with shellfish and Tio Pepe

Ben Dearnley
6
20M
55M
1H 15M

This is the quintessential fisherman’s meal – simple onions, capsicums, tomatoes and flavours of the sea.

Arroz de pescadores con marisco

Ingredients

Sofrito

Method

Main

1.For sofrito, heat oil in a saucepan. Add pancetta, garlic and herbs and stir over low heat until soft (2 minutes). Add onion and cook until soft (5-10 minutes). Add capsicum and cook until soft (5-10 minutes). Add tomato and cook until soft (5-10 minutes). Season to taste and set aside.
2.Meanwhile, heat oil in a wide saucepan, add seafood, stir for 1-2 minutes over high heat, deglaze pan with sherry. Stir through garlic and parsley, season to taste, set aside.
3.Heat 80ml sofrito in a casserole over medium heat (freeze any remaining sofrito for another use). Stir through rice, then add fish stock and stir for 30 seconds. Add saffron, season to taste, then stir occasionally over low heat until rice is al dente (15-20 minutes). Add shellfish and serve immediately.

Note Palomino fino is a dry sherry available from select bottleshops. Bomba rice is a short-grain rice from the Calasparra region, available from delicadofoods.com.au. If unavailable, substitute with another short-grain rice.

Notes

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