Это видео недоступно.
Сожалеем об этом.
The original "Arroz a Banda" from the island of Tabarca, Alicante.
HTML-код
- Опубликовано: 22 июн 2019
- The original, authentic ARROZ A BANDA, the famous Spanish rice dish and garlicky fish stew, cooked on sunny location on the tiny, beautiful island of Tabarca, just off the coast of Alicante.
This traditional "paella" preparation also yields a fish stew. Two dishes for the price of one! It is known here as Caldero de Tabarca (Tabarcan Pot) but is more widely known as Arroz a Banda (Rice on the side)
Crucial to rice dishes from Alicante is the SALMORRETA, a flavourful micture of dried peppers, garlic and tomato.
The use of small Mediterranean rock fish known as Morralla for the broth is ideal, though use any white fish or bones you can acquire.
Extra points for you if you accompany it with a something dry and white from Spain!
I hope you are inspired to try this classic dish from SPAIN, cooked, as always, just like the locals!
¡BUEN APETITO DESDE TABARCA, ALICANTE!
INGREDIENTS (for 2 people)
---------------------------------------------
FOR THE BROTH
500 ml "morralla" - small Mediterranean rock fish, or any white fish / carcasses
half an onion.
a small tomato
a small leek
a few sprigs of parsley
a bay leaf
a few cloves of garlic
a litre and a half of water
FOR THE SALMORRETA
2 tablespoons of olive oil
3 ñoras
2 tomatoes
4 cloves of garlic
salt
FOR THE STEW
2 serving fish, or pieces of larger fish. (appropriate local varieties: gallina, dentón, cabracho, gallo etc.)
2 potatoes
half of the previously prepared Salmorreta
FOR THE AIOLI
2 cloves of garlic
1 egg yolk (a whole egg can be used)
150 ml olive oil
a few drops of lemon juice
salt
FOR THE RICE
olive oil
200 g Spanish paella rice
600 ml of the previously prepared broth.
half of the previously prepared Salmorreta
PROCEDURE
---------------------
Cover the stock ingredients with the water and simmer for 20 minutes. Strain.
Prepare the Salmoretta by removing the seeds from the ñoras and breaking into smallish pieces. Fry them gently for a couple of minutes. Add the chopped garlic and fry steadily until the garlic starts to turn golden. Add the pulp from the grated tomatoes and reduce down till quite thick and purée with an electric blender (or do as in video, mashing up the ñoras and garlic in a mortar and adding the cooked tomatoes later).
Prepare the aioli by crushing and finely chopping the garlic. Keep chopping /crushing until you have a paste. In a small bowl, or in the mortar itself, mix in the egg yolk and slowly drizzle in the oil, whisking all the while.
Cook the fish and potatoes: Using half the stock, mix in half of the Salmoretta. Drop in the potatoes and a few minutes later, the fish.
When cooked, transfer fish and potatoes to shallow serving bowls. Stir the aioli into the broth and ladle over the fish. Serve.
Cook the rice. In a large paella pan (it is important that the level of rice should be extremely shallow - almost one grain thick!) add a splash of olive oil and quickly fry the remaining Salmoretta. Add the rice and stir around some more. Add a pinch of saffron or food coloring (colorante) and pour over the 600 ml of the remaining stock. Boil over high heat for 5 minutes, checking the broth for salt. Turn dow the heat and cook for another 10 to 13 minutes (15 to 18 minutes total cooking time) Turn of the heat, cover the pan with a towel and let the rice rest for 5 minutes. Serve as the second course.
SUBSCRIBE TO PETE’S PANS FOR REGULAR UPDATES
ruclips.net/user/Petespans?s...
KEEP UP TO DATE AND CONNECT WITH ME ONLINE
/ petespans
/ petespans
Should have his own show on TV.
Fabulous!
I see the Opinel knife. Cool..
This channel should have at least tens of thousands of subscribers by now. Great content, quality videos and not too long. The RUclips algorithm is mugging you mate.
Very encouraging to hear Adrian! I may have to look into this " algorithm" :)
@@Petespans Honestly, if you have a contact at RUclips get in touch with them and inquire about the 'lack of channel growth' despite the regular content. My first and simplest suggestion would be to have a pre-set list of "tags" or keywords that you use for every video. Your channel encompasses cooking, history and travel so there is potentially a large list of keywords you should use for every video. Then you can add video specific ones. For this video you have 12 which is not bad as they are all pretty specific to the video. You could add another 20+ that simply relate to your channel themes. I would save these and simply copy and paste them every time for a new video. Hopefully this will net you more views. Cheers mate and looking forward to the next video.
I love your videos. This deserves to be shown in cable channels.
Yours are my absolute favorite videos. I love the views of the beautiful countries, the music, the food you prepare, even your soothing voice. K wish K could travel with you to these beautiful places.
It's a honour to have you traveling with me, at least via RUclips!!
I'm so encouraged and motivated by your kind comments.
Un abrazo,
Peter
Another delicious looking meal. I admire your dedication to making as much as possible from scratch to give it the authentic look and taste. You make it look easy, but I would guess that a bit of editing helps 😊. I did enjoy the scenery, looked nice and warm!.....better than winter here at the moment!
Yeah this was a couple of months ago, so not too hot either. Where are you again Daniel?
@@Petespans I'm in Australia, in the southern state of Victoria, so winter is with us now! The frosts in the mornings are a little nippy of late. So it's nice to see some 'warm' looking scenery.
Admittedly, my southern hemisphere winter is no where near as cold as the northern hemisphere, but I'm an Aussie, so that's my excuse! 😊
I like the new mapping graphics.
Google Earth zoom out in reverse!! :)