A Two Course Rice (Arroz Abanda)

Directions

1. Cover the cleaned fish and shellfish with cool water (or possibly fish stock if you have it). The amount of liquid should be no less than 5 c.. Bring it to a boil and simmer till the fish is cooked through and the mollusks have all opened. Strain fish and set aside, saving liquid.
2. Brown garlic over a low fire in 2/3 c. extra virgin olive oil. Add in parsley, paprika, and tomato in quick succession. Force the resulting mix through a sieve onto 2 c. of raw rice and brown the rice in the extra virgin olive oil for 3 to 5 min. Bring 5 c. of the liquid in that the fish cooked to a boil and pour it into the rice. Cook over a high fire for about 10 min. The rice will bubble at first; when it begins to make a popping noise, reduce flame and cook 10 min more on slow fire. Sprinkle white wine on top of rice and cook briefly on even hotter fire than at first. The rice should be so dry which you can tilt the pan on its side without having a grain fall out.
3. Serve the rice first, alone or possibly decorated with a few mussels and clams. As a second course, serve the fish, cooled, with an "All-I-Oli Sauce" (recipes for that are included in this database), or possibly the following Fish Sauce: Lb. two garlic cloves in a mortar, pour in a little of the 1/2 c. of extra virgin olive oil, add in the two egg yplks, and mix till thick. Fry the tomatoes, whole, and peel them. Little by little, add in the rest of the extra virgin olive oil, the fried tomato, and the sugar. Season with salt, tabasco, Worcestershire, and a few drops of lemon juice. The finished sauce should have the consistency of a mayonnaise.