Arroz al horno marinero | Spanish baked rice with seafood
(0)
40 min
Under an hour
Sezamo
Un preparat tradițional din regiunea Valencia adaptat în variantă marină la cuptor. Orezul cu bob rotund absoarbe supa aromată cu șofran și boia afumată, combinat armonios cu creveți suculenți, inele fragede de calamar, felii proaspete de roșii și o căpățână întreagă de usturoi rumenită în centru.
Preparation method
Preparing the seafood and base
Preheat the oven to 200°C. In a large cast-iron casserole or a wide ovenproof pan (or ceramic cazuela dish), heat the extra virgin olive oil over medium heat. Add the squid rings and shrimp, sauté them quickly for 2 minutes on both sides just until they slightly change color, then remove them with a slotted spoon onto a plate and set aside.
In the flavored oil remaining in the pan, place the washed whole head of garlic, with the top cut off to expose the cloves. Brown it lightly for 2 minutes on each side to release its aroma, then leave it right in the center of the pan.
Add the round-grain rice and smoked paprika to the pan, around the head of garlic. Toast the rice for 1-2 minutes, stirring constantly, so that each grain is coated in the oil infused with seafood flavors and paprika.
Chef's tip
Do not stir the rice while baking in the oven. The traditional secret is the formation of a browned crust at the bottom (socarrat), which provides a crispy texture and exceptional flavor.
The cloves in the roasted head of garlic turn sweet and creamy in the oven; squeeze them directly from the skin over the rice or onto a slice of crusty bread.
27 min
Under an hour
