different types of seafood: medium sized and small crabs, limpets, winkles and mussels
a piece of fish and the head
3 tomatoes
1 onion
1 clove garlic
“pimentón” (powdered dried red pimentos, the same a paprika)
parsley
saffron
1 green pepper
mint
1 small glass rice
oil
salt
Clean the seafood, removing beards and barnacles. Chop the onion, tomatoes, green pepper and parsley and gently fry in the oil together with the piece of fish and the head, if included, until the fish is golden.
Crush the garlic in a mortar with a little salt, 1 or 2 threads of saffron (easier to crush if previously “toasted” briefly in a warm place such as the cooker lid) and a teaspoonful of pimentón. Add this, together with the remainder of the seafood, to the fried ingredients and put this mixture into a saucepan containing boiling water and a sprig of mint.
Bring to the boil for a while and then strain. Add the rice to the stock, then the flaked fish and other cooked seafood and simmer over moderate heat until the rice is tender.
Serves 4.
country : Canary Islands
course : soup
source : The Best of Canary Island Cookery : selected recipes from the Canary Islands including desserts and liqueurs / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Díaz