Rice is such a popular ingredient in all types of Spanish cooking that there are many seafood-with-rice dishes. This one comes from a little restaurant at Torredembarra near Valencia. if anglerfish is not available, any firm white fish can be substituted.
Serves 6
- 1.25 lb /500 g/ 2 cups rice
- 2 cloves garlic, chopped
- 8 oz1250 g squid, cleaned
- 8 oz/250 g onions, chopped
- 8 oz/250 g cuttlefish, cleaned
- 2 oz/375 g tomatoes
- 12 oz/375 g angler fish
- 8 oz/250 g (shelled weight)
- 8 oz/250 g prawns
- green peas
- 18 mussels
- 1 red pepper
- 6 clams
- cooking oil
- salt and pepper
Thoroughly clean the mussel and clam shells. Heat some oil in a large saucepan and cook the mussels and clams until they open then remove from the shells. Add the garlic and onion to the mussels and clams in the pan and cook for a few minutes. Chop the cleaned squid and cuttlefish into small pieces. Add these and the tomatoes to the pan and cook for ten minutes. Add the rice and cook for a few minutes, making sure the rice is just covered by the oil. Add 2/3 pint/350 ml! 1 1/3 cups boiling water, the angler fish and prawns. Season with salt and pepper. Add the peas and strips of red pepper. Bring to the boil and simmer for 20 minutes. Leave to settle for five minutes before serving.
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