The Catalan TableRossejat 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
16
Measurement units
Ingredients
- 600 grice
- 2 kgsrock fish
- 2 kgpotatoes
- 750 gonion
- 4 grsnsgarlic
- 30 mloil
- 1 teaspoonsweet paprika
- saffron
- salt
Nutritional Information
Per serving
Calculated for 16 servings
Calories
378 kcal
Protein
28.5 g
Fat
3.7 g
Carbohydrates
56.3 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
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.
Original recipe
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