Murcian cauldron for beginners
 
Preparation time
Cooking time
Total time
 
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
Recipe type: Rice
Kitchen: Traditional
Rations: 2
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
recipe by Kitchen Recipes at https://www.lasrecetascocina.com/caldero-murciano-para-principiantes/