Friday, November 20, 2009

Arroz Caldoso

Similar to paella, arroz caldoso is a baked spanish rice, though it is wetter. You can use almost any fish or shellfish, I had shrimp so thats what I used.

Arroz Caldoso
3 cups stock (prefereably fish, but others work too)
1 lb shrimp
1 medium onion, diced
2 - 3 tomatoes, diced
2 - 3 garlic
1 cup short grain rice (arborio works)
salt and pepper

Place the stock and saffron in a pot and simmer. Pre-heat oven to 350.

Saute the shrimp in oil for a few minutes on a side until slightly browned on each side.

Remove from the pan and set aside.

In the same pan, heat a touch more oil and saute the onions for about 5 minutes over medium high.

Add the garlic and saute one minute more.

Add the tomato and cook for about 10 minutes.

Add the rice and cook for a minute to coat.

Add the broth, and cook over medium heat.

Once the rice is no longer soupy, place in the oven for about 10 minutes.

Cook for about 10 minutes, then add the shrimp. Cook for another 5 to 10 minutes until the rice is almost done. Then remove from the heat, cover for about 5 minutes.

Serve the rice with a side of aioli.

2 -3 garlic cloves
1 tsp fresh lemon juice or vinegar
1 egg yolk
about 1/2 EVOO

Crush the garlic with the salt in a mortar and pestle.

Add the egg and lemon and stir.

Slowly drip the oil into the garlic while constantly stirring until the mixture becomes thick.

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