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Spanish Trout Rice Pot | Arroz con Trucha
(0)
45 min
Under an hour
Knuspr-Küche
Ein aromatischer spanischer Reistopf mit zarter Forelle, sonnengereiftem Gemüse und feinem Safran. Das Traditionsgericht vereint saftigen Fisch und würzigen Paella-Reis zu einem harmonischen One-Pot-Klassiker.
Preparation method
Preparation
Thoroughly rinse the gutted trout inside and out under cold running water and pat carefully dry with paper towels. Lightly score the skin diagonally 2–3 times on both sides. Season inside and out with a pinch of fine table salt and ground black pepper.
Finely dice the yellow onion and garlic cloves. Deseed the red bell pepper and cut into bite-sized strips. Wash the lemon under hot water; cut one half into wedges and reserve the other half for juice. Finely chop the fresh flat-leaf parsley.
Heat the vegetable broth in a small pot and let the pinch of saffron threads infuse in it so they unfold their full aroma and bright yellow colour.
Chef's tip
For a delicious crust at the bottom of the pan (the famous Spanish 'socarrat'), you can briefly increase the heat in the last 2 minutes of cooking time until the rice begins to crackle softly.
The trout remains particularly juicy when it gently finishes cooking on the steaming bed of rice rather than being boiled apart in bubbling liquid. When serving, the tender fish meat easily lifts off the bones.
15 min
Under an hour
