Classic Valencia Fisherman’s Seafood Rice

Be the first to rate

(No Ratings Yet)

Loading...

A humble fisherman's classic from the coast of Valencia, this deeply savory rice is simmered in a rich fish stock infused with saffron and sweet paprika, then plated with tender seafood and a generous spoonful of garlic alioli. The name literally means 'rice on the side,' referring to how the seafood was once served alongside the rice to stretch a meal.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 4 gSugar
• 28 gProtein
• 980 mgSodium
• 640 mgPotassium
• 110 mgCalcium
• 3.5 mgIron
• 14 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the fish stock

• 2 lb mixed white fish bones and heads (rockfish, hake, or monkfish)
• 1 yellow onion, halved
• 1 leek, roughly chopped
• 1 ripe tomato, halved
• 2 garlic cloves, smashed
• 2 bay leaves
• 1 tsp black peppercorns
• 8 cups cold water

For the rice and seafood

• 1/3 cup extra-virgin olive oil
• 1 yellow onion, finely diced
• 4 garlic cloves, minced
• 1 small tomato, grated (skin and seeds discarded)
• 1 tsp sweet smoked paprika (Pimentón de la Vera)
• Generous pinch of saffron threads, bloomed in 2 tbsp warm water
• 2 1/2 cups Calasparra or Bomba short-grain rice
• 6 cups strained fish stock, kept hot
• 1 1/2 tsp fine sea salt, plus more to taste
• 12 large head-on shrimp
• 12 fresh mussels, scrubbed and debearded
• 8 oz cleaned squid bodies, sliced into rings

For the garlic alioli

• 1 large egg yolk, room temperature
• 2 garlic cloves, grated into a paste
• 1/2 tsp fine sea salt
• 1 tbsp fresh lemon juice
• 3/4 cup mild olive oil or half olive oil and half sunflower oil

Directions

1. Build the fish stock first: combine the fish bones, onion, leek, tomato, garlic, bay leaves, and peppercorns in a large stockpot, cover with the cold water, and bring to a gentle simmer. Skim any foam, lower the heat, and simmer uncovered for 30 minutes. Strain through a fine-mesh sieve and keep hot.
2. While the stock simmers, prepare the seafood. Peel and devein the shrimp, reserving the shells and heads for extra stock if desired. Pat the shrimp dry and refrigerate. Scrub the mussels and discard any that are cracked or stay open when tapped. Pat the squid dry and refrigerate.
3. Make the alioli so the flavors can mellow: whisk the egg yolk, garlic paste, salt, and lemon juice in a medium bowl until thick and pale. Slowly drizzle in the oil, drop by drop at first, whisking constantly, until a thick mayonnaise-like sauce forms. Cover and chill.
4. Heat the olive oil in a 14-inch paella pan or wide shallow skillet over medium heat. Add the diced onion and cook, stirring, until soft and translucent, about 6 minutes. Stir in the minced garlic and grated tomato and cook until the mixture thickens to a jammy paste, about 5 minutes.
5. Sprinkle in the smoked paprika and bloomed saffron and stir for 30 seconds until fragrant. Add the rice and stir for 1 to 2 minutes so every grain is coated in the sofrito and turns a pale golden color.
6. Pour in the hot fish stock and salt, give one gentle stir to distribute the rice evenly, then leave the pan undisturbed. Simmer over medium-low heat for 8 minutes, then nestle the shrimp, mussels, and squid into the rice. Continue cooking without stirring for another 8 to 10 minutes, until the liquid has been absorbed, the rice is just tender with a slight bite, and the shrimp are pink and cooked through. Discard any unopened mussels.
7. If a crusty bottom (socarrat) is desired, increase the heat to medium-high for the final 60 to 90 seconds, listening for a faint crackle, then immediately remove from the heat. Cover loosely with a clean kitchen towel and let the rice rest for 5 minutes before serving.
8. Serve the rice directly from the pan in shallow bowls with a generous dollop of alioli on the side and lemon wedges for squeezing over the seafood.

Cook’s Notes

• Use true Bomba or Calasparra rice from Spain; it absorbs much more liquid than regular short-grain rice without turning mushy, which is essential for an authentic texture.
• Never stir the rice once the stock is added; the goal is a flat, even layer with a golden crust on the bottom called the socarrat, which is considered the best part.
• If saffron is too pricey, you can substitute a small pinch of turmeric plus a little extra smoked paprika for color, though the floral depth of saffron is signature.
• Make the alioli just before serving for the brightest flavor, or up to 2 hours ahead and chilled; it will thicken as it rests. If it breaks, start a fresh yolk in a clean bowl and slowly whisk the broken sauce back in.
• Ask your fishmonger for soup bones from rockfish, gurnard, or hake; oily fish like mackerel or sardines will make the stock too strong.

You might also like

European

Basque Prawn and Piquillo Pepper Pintxo with Smoked Paprika Aioli

European

Spanish Hake in Green Sauce with Clams

European

Spanish Garlic Shrimp Tapas

European

Basque Baby Eel Sauté with Garlic and Chili