ARROZ DE MOLL with Ramallet Tomato

Mediterranean holiday flavour

  • Preparation time 55 min.
  • complex

With this Arroz Moll, chef Koldo Royo has created a Mediterranean rice dish with sea flavours that will make us reminisce about our holidays. Close your eyes and enjoy...
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Preparation

Clean the red mullets, keeping the heads, bones, liver and skinned fillets separate.

Prepare a stock by frying the leek, onion, celery and 2 finely chopped tomatoes.
Add the heads and bones of the previously fried fish. Cover with water and cook.
Add the parsley, strain the broth and set aside.

For the sauce:
Briefly fry the almonds and the liver. Add the "Tap de Corti" and salt. Leave to cool and blend in a blender to a fine cream.
Beat the egg yolks, gradually adding the oil to emulsify. Combine everything and set aside.

In a paella pan, fry the saffron, garlic, onion and finally the tomato.

Fry for 5 minutes and add the rice. Then sprinkle the red pepper on top and fry for another 5 minutes.

Pour in the stock and season with salt. Cook for another 3 minutes, then put it in the oven, put some thin tomato slices and the red mullet on top.

Leave to rest and serve with the almond-liver sauce.

 

This dish comes from the Mallorcan recipe book "Tomátiga de Ramellet - Pagesos i cuiners".

Quantity

Ingredients for 2 people

Ingredients

From the online shop

By Novembre Organic extra virgin olive oil D.O.

22,85 €

Flor de Sal natural organic salt flower

11,95 € 10,95 €

Tap de Corti sweet organic paprika spice

9,99 €

Saffron

10,90 €

La Fallera Rice

4,99 € 4,50 €

White onions

3,95 €