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Spanish Redfish Rice Pot | Arroz con Cabracho
(0)
35 min
Under an hour
Knuspr-Küche
Ein aromatischer spanischer One-Pot-Klassiker: Zartes Rotbarschfilet gebettet auf saftigem Safran-Reis mit fruchtiger Paprika, Tomaten und feinem Raucharoma – unkompliziert zubereitet und voller Geschmack.
Preparation method
Preparation
Rinse the redfish fillet under cold water, pat dry with paper towels, and cut into approx. 3–4 cm pieces. Season lightly with sea salt and black pepper and set aside.
Finely dice the onion and garlic cloves. Deseed the red bell pepper and cut into bite-sized strips. Coarsely chop the parsley and cut the lemon into wedges.
Prepare the sofrito & cook the rice
Heat the olive oil in a large, wide skillet or a shallow roasting pan. Sauté the onion and bell pepper over medium heat for about 5 minutes until softened. Add the garlic, smoked paprika, and saffron threads and toast, stirring constantly, for about 1 minute until fragrant.
Chef's tip
For the perfect flavour: An authentic Spanish rice pot thrives on the socarrat, the delicious caramelised rice crust at the bottom of the pan. Do not stir the rice again after adding the broth!
Redfish stays particularly tender and juicy when cooked purely by the rising steam. Do not let it cook for too long so that its delicate flaked texture remains juicy.
15 min
Under an hour
