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 peopleIngredients
- 4 piece Ramallet tomatoes
- 600 g Red mullet
- 150 g Chopped white onion
- 3 piece Chopped garlic cloves
- 1 pinch Sweet paprika powder
- 3 Saffron threads
- 400 g Paella rice
- Leek, onion, celery
- Fresh parsley
- 1 Egg yolk
- 1 tbsp Almond
- 1 tbsp Extra virgin olive oil D.O.
- 1 pinch Flower sea salt
