Murcian cauldron for beginners

Murcian cauldron

Today I put the flavor of the Mar Menor on the table with this wonderful Murcian cauldron for beginners. Although we need it, grandmother's wisdom is not necessary to move like a fish in water between pots and pans. You only need a pencil and paper to religiously copy the ingredients and follow this recipe step by step. Possibly one of the most delicious rice dishes of our gastronomy made in Spain.

If you are not very focused on Murcian gastronomy ... YOU ARE ALREADY TARDY. Let's see if you, too, like 'Murcia, how beautiful you are.

Murcian cauldron for beginners
You no longer have to go to your grandmother's house or to the beach bar to remember the incredible flavor of summer. With this Murcian cauldron for beginners you will put everyone in your pocket
Author
Kitchen: Traditional
Recipe type: Rice
Rations: 2
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • 1 glass of round rice
  • 200gr of whitebait fish
  • 2 noras
  • 2 garlic
  • 1 strand saffron.
  • 4 slices of sea bass and sea bream
  • Alioli
  • Olive oil
  • 1 tomato, crushed
  • 1 liter of hot water
Preparation
  1. We need a clay pot with depth. Heat oil and fry the ñoras over medium heat. When you notice that their smell prevails in the environment, remove them. BE CAREFUL BECAUSE IF THE ÑORAS BURN THE CALDERO HAS BEEN LOST.
  2. In the same oil, fry the whole garlic until golden brown. We withdraw.
  3. In a glass of turmix, pour the ñoras and garlic and crush.
  4. We grate the tomato and fry it in the same oil as the ñoras and garlic.
  5. Once the tomato is fried, add whitebait fish and the paste resulting from the crushed ñoras and garlic.
  6. Add 1 liter of water and saffron. Cover and cook for 20-30 minutes.
  7. After that time, we strain the broth.
  8. We add the broth to the casserole again (reserve a glass of broth for the fish).
  9. We add a glass of rice.
  10. Cover and cook for 20 minutes.
  11. We turn off, remove and let it rest for 10 minutes.
It's time to cook the fish.
  1. In a frying pan, pour the glass of broth set aside together with the sea bass and side it into thick slices. Cook for 12 minutes.
  2. We serve the arroz caldero as a first course accompanied by aioli (Chovi is a great option).
  3. And as a second course the fish in broth, also with lemon or aioli.
Nutritional information per serving
Calories: 560

 


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  1.   Daniel said

    The cauldron is Cartagena darling, from Murcia the paparajotes

  2.   marleyCT said

    The cauldron is from the municipalities of the CAMPO DE CARTAGENA: San Javier, Los Alcázares, San Pedro, Lo Pagán, CARTAGENA.

    From there you started BAD.

    The whole cannot be called one of the parts.