Arroz con lubina | Spanish Rice with Sea Bass and Saffron
(0)
40 min
Under an hour
Sezamo
O capodoperă a gastronomiei iberice pregătită într-o singură tigaie, perfectă pentru un prânz mediteraneean reconfortant de toamnă. Orezul cu bob rotund absoarbe lent supa bogată infuzată cu șofran nobil, boia dulce și un sofrito savuros de roșii și ardei, în timp ce fileurile fragede de lup de mare (biban) se gătesc delicat chiar la aburul orezului, rămânând incredibil de suculente. Un preparat nobil și aromat, desăvârșit cu pătrunjel verde proaspăt și stropi generoși de lămâie.
Preparation method
Preparing the ingredients
Clean and portion the fresh sea bass fillets into generous 5-6 cm pieces. Season them on both sides with a pinch of sea salt and freshly ground black pepper, then let them come to room temperature. Finely chop the yellow onion, crush the garlic cloves, and cut the red bell pepper into uniform cubes.
Aromatic base and cooking the rice
In a wide, deep pan or a Spanish paella pan, heat the extra virgin olive oil over medium heat. Add the yellow onion and red bell pepper, sautéing for 6-7 minutes until softened and lightly golden. Add the minced garlic and sauté for 1 minute, taking care not to burn it.
Add the tomato purée, sweet paprika powder, and precious saffron threads. Stir well and let this traditional sofrito simmer over low heat for 3-4 minutes, until the flavours concentrate into a thick and fragrant sauce.
Chef's tip
For maximum infusion of colour and fragrance, dissolve the saffron threads in 3 tablespoons of warm broth 5-10 minutes before pouring them into the sofrito.
Do not stir the rice after adding the hot broth; this keeps the flavours layered and forms the crispy socarrat at the bottom, typical of Iberian dishes.
27 min
Under an hour
