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Spanish Tuna Rice Pot | Arroz con Atún
(0)
40 min
Under an hour
Knuspr-Küche
Spanischer Arroz con Atún: Ein aromatischer One-Pot-Reistopf mit zartem Thunfischfilet, feinem Paella-Reis, fruchtigem Tomaten-Sofrito, roter Paprika, Erbsen und edlem Safran. Ein mediterraner Genuss für die ganze Familie!
Preparation method
Preparation
Pat the fresh tuna fillet dry and cut into approx. 2.5 to 3 cm cubes. Finely dice the yellow onion and garlic cloves. Deseed the red bell pepper and cut into bite-sized pieces.
Let the saffron threads steep in approx. 50 ml of hot vegetable broth for about 5 minutes so they can develop their full aroma and bright golden color.
Preparation in the braising pot
In a large, wide braising pot or paella pan, heat 2 tbsp of olive oil over medium-high heat. Season the tuna cubes with salt and sear briefly on all sides for approx. 1 minute, so they are lightly browned on the outside, but still raw and juicy on the inside. Remove the tuna immediately and set aside on a plate.
Chef's tip
Tuna becomes dry if cooked for too long. Therefore, only sear the cubes very quickly at the beginning and only place them on the hot rice during the resting phase—the residual heat gently cooks the fish to perfection.
For an authentic crust on the bottom of the pot (the famous Spanish socarrat), do not stir the rice anymore while simmering, and let it fry until crispy over slightly higher heat for 1–2 minutes at the very end.
15 min
Under an hour
