Name: Rossejat Rice
Yield: 6 servings
Ingredients: 600 g rice; 2 kgs rock fish; 2 kg potatoes; 750 g onion; 4 grsns garlic; 30 ml oil; 1 teaspoon sweet paprika; saffron; salt

Rossejat Rice

Rossejat rice is a dish of intense flavor, where the rice grains turn golden and crispy, combining with succulent rock fish and tender potatoes that absorb its exquisite marine taste.

Ingredients

Servings:

Ingredients

600 grice
2 kgsrock fish
2 kgpotatoes
750 gonion
4 grsnsgarlic
30 mloil
1 teaspoonsweet paprika
saffron
salt

Nutritional Information

Per Serving (Approx.)

Calories

615 kcal

Protein

22 g

Fat

7 g

Carbohydrates

119 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Stock

Clean the fish well, removing the scales and guts, then chop it into medium-sized pieces.
Cut the onions into four equal parts, ensuring the root remains intact so they don't fall apart during cooking.
Peel the potatoes and cut them into uniform cubes of approximately 2 centimeters.
In a large pot, sauté the onions and potatoes with a drizzle of olive oil over medium heat until they gain a bit of color, about 10 minutes.
Add the sweet paprika to the pot and stir well; then, add enough water to just cover the fish.
Place the rock fish in the pot and boil over medium heat for about 20-25 minutes, ensuring it maintains a light simmer.

Paella

Separately, in a pan, sauté the halved and unpeeled garlic cloves for about 2-3 minutes over medium heat until they are golden and aromatic.
When the pan is hot, remove it from the heat and sauté the rice for about 4-5 minutes until it turns golden. Stir constantly to ensure the rice doesn't burn.
Next, pour in the hot and strained broth. We need to gauge the amount of liquid, ensuring there's enough to cook the rice while keeping it slightly dry. Bring quickly to a boil, then reduce the heat to medium-low, cooking for 12-15 minutes until the rice is tender and the pan is dryer than in a traditional paella.

Recommendations & Tricks

To obtain a good flavor from rockfish, make sure to clean it well and use the heads and bones to make a broth that you can strain and use as a cooking base for the rice.
When cooking the sofrito with onion and garlic, you can do it over low heat until the onion is well caramelized; this will add a depth of flavor to the sautéed rice.
If you have leftover sautéed rice, you can store it in the refrigerator for a couple of days and reheat it in a skillet over low heat, adding a few drops of water to maintain moisture.