Seafood Rice Typical of Valencia (Arroz Miramar)
Author: Barbara Norman
  • 1 dozen mussels; cleaned
  • 4 crayfish or 8 shrimp
  • 5 Cups cold water
  • 1/2 Cup olive oil
  • 1/2 pound lean pork
  • 1/4 pound cured ham
  • 1 large onion; minced
  • 2 small squid; cut in rounds
  • salt and white pepper, to taste
  • 1 slice any firm white fish (a large slice)
  • 2 Tablespoons chopped parsley
  • 1 small garlic clove; minced
  • 1 medium tomato; peeled and chopped
  • 2 Cups rice
  • 8 canned artichoke hearts
  • 1 pinch saffron
  1. Preheat oven to 450 degrees. Cover cleaned mussels and crayfish or shrimp with 5 cups cold water and cook until mussels open. Strain and reserve the liquid; discard the mussel shells. Heat olive oil until it is on the verge of smoking. Brown the pork and ham, both cut in small pieces. When they are well fried, add the minced onion, squid, and the white fish, boned and cut in pieces. Mix in chopped parsley, garlic, and tomato.
  2. Season to taste with salt and white pepper. Add raw rice, cooked mussels and crayfish or shrimp, and canned artichokes. Fry and mix well while you bring to a boil 5 cups of the liquid in which the mussels and shrimp cooked.
  3. Dissolve saffron in a little of the boiling liquid. Pour liquid over the rice, stir in the saffron, correct the seasoning, and boil the rice rapidly for a moment or two; then bake in a hot oven (450 degrees) for about 15 minutes. The rice should absorb all the liquid; the grains should be separated and the surface browned.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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