CATALAN WET RICE WITH PRAWNS AND CLAMS - ARRÒS CALDÓS AMB GAMBES I CLOÏSES - TM AND TRADITIONAL METHOD

 

This is a very traditional Catalan dish that in the past was called 'Arròs a la cassola', because it was made in a 'cassola', an earthenware casserole. It was a very popular Sunday lunch dish when I was growing up there, and like with 'paella', there are many different variations. We used to have it with meat such as chicken, rabbit, pork ribs, etc and also some added vegetables such as peas or roasted capsicum. This one uses only with seafood, and it is also fantastic with mussels, scampi, or whatever else you like. One of the most important things for it to be a success is to have a very good fish stock. I sometimes get the fishbones and fish heads out of the stock, and then use a hand blender or the Thermomix to chop everything before straining it. It gives your stock a thicker consistency. I really like a good paella, but they are more difficult to make, and this rice tastes so good, you will make it again and again.

Ingredients

Fish stock

500 g unpeeled whole fresh prawns

500 g of fish bones & fish heads (salmon does not work!!)

2 cloves of garlic

800 g water

100 g onion in pieces

Rice

2 cloves of garlic

2 sprigs of fresh parsley (leaves only)

2 whole dried cayenne peppers

100 g onion

50 g olive oil

500 g fresh cleaned clams

1 pinch of sweet paprika

1 sachet of saffron threads

50gr tomato passata

50 g white wine

1000 g fish stock

300 g rice

a dash of brandy

Method

Fish stock

Peel the prawns and reserve the shells and heads.

Thermomix

Place the prawn shells and heads, fish bones, garlic, water and onion in the mixing bowl. Program 15 min/100°C/speed 2. Strain the stock through a fine mesh strainer and set aside. Wash well the bowl and the lid.

Traditional Method

Place the prawn shells and heads, fish bones, garlic, water and onion in a pot. Cook for 15 - 25 min. Strain the stock through a fine mesh strainer and set aside. 

Rice

Thermomix

Put the garlic, the parsley, the cayenne, 200g of the prawn bodies and the onion in the bowl and chop 4 sec/speed 4.

With the spatula, lower the vegetables to the bottom of the glass. Add the oil, place the Varoma dish in position with the clams. Cover the Varoma and program 10 min/Varoma/speed 1.

Remove the Varoma and set aside. Add the paprika, saffron, tomato and white wine to the bowl and program 5 min/Varoma/speed 1.

Add the rice. Sauté 1 min/120°C/speed .

Add the stock and program 20 min/100°C/speed . 

Traditional Method

Put the cleaned clams in a pot with 100ml of white wine. Cover and cook at high heat until all clams have opened, about 5 - 10 minutes. Remove clams from pot and add the reserved liquid to the fish stock.

Put the garlic, the parsley, the cayenne, 200g of the prawn meat and the onion in a food processor and chop to a small consistency.

Transfer to a frypan (traditionally it is made in a terracotta casserole). Add the oil, and cook for about 10 minutes, stirring every now and then. Add the paprika, saffron, tomato and white wine to the pan and cook a further 5 min.

Add the rice and sauté for about 1 min.

Add the stock and cook for about 20 min or until the rice is cooked, but still al dente. 

Meanwhile, remove the shells from the clams and fry the remaining prawns with a little oil and garlic. Add a splash of brandy when almost cooked. Do not overcook. 

Put the clams and the prawns in a serving dish.

Pour the rice into the serving dish and let it stand for 3 to 5 minutes before serving.

Serves 4

Variation

You can enhance the dish by adding scallops, mussels, pan-fried squid and fried fish fillets. Do this in the same step as you add the clams and prawns.