Arroz con dorada | Spanish rice with sea bream and saffron in a pot
(0)
40 min
Under an hour
Sezamo
O capodoperă a gastronomiei iberice pregătită într-o singură oală, perfectă pentru un prânz mediteraneean desăvârșit. Orezul cu bob rotund absoarbe lent supa bogată parfumată cu șofran nobil, boia dulce și un sofrito savuros de roșii și ardei, iar bucățile fragede de doradă regală se gătesc delicat chiar la aburul orezului, rămânând incredibil de suculente. Un preparat plin de soare și eleganță, completat armonios de pătrunjel verde proaspăt și un strop revigorant de lămâie.
Preparation method
Ingredient preparation
Clean and portion the fresh sea bream fillets into generous pieces (about 5-6 cm). Season them gently with a pinch of sea salt and ground black pepper, then leave them at room temperature. Finely chop the yellow onion, crush the garlic cloves, and dice the red bell pepper into small, uniform cubes.
Aromatic base and cooking the rice
In a wide, deep pan (ideally a Spanish paella pan or a cast-iron skillet), heat the extra virgin olive oil over medium heat. Add the yellow onion and red bell pepper, sautéing them for 6-7 minutes until nicely softened and lightly golden. Add the minced garlic and let it release its aroma for 1 minute, without burning.
Pour in the tomato passata, add the sweet paprika powder, and the delicate saffron threads. Mix well and let this traditional sofrito simmer gently over low heat for 3-4 minutes, until the sauce reduces and becomes thick and deeply aromatic.
Chef's tip
To release the full golden colour and noble aroma of the saffron, steep the threads in a small cup with 3-4 tablespoons of hot broth for 5 minutes before pouring them over the sofrito.
Do not stir the rice after adding the fish — the delicate sea bream is very tender and steams perfectly right on the warm bed of rice.
27 min
Under an hour
