Today we present a fantastic recipe for rice with seafood made by one of the most successful chefs in Cantabrian cuisine, Jesús Sánchez. Quite an honor for Hearthstone Cookware.
the chef of the Amos Gazebo has prepared an exquisite seafood rice and smoked monkfish in our Diamond 24 cm cast iron skillet. Go ahead and accept the challenge of preparing this elaborate recipe, in which the master shows off his well-deserved three Michelin Stars. Without a doubt, it is a detail that we have been able to enter the kitchen of his restaurant and be able to explain step by step how to make this arroz a banda.
For this rice with seafood you will need:
- In a Diamond 24 cm iron skillet Sauté the sliced garlic and immediately add the other diced vegetables (except the tomato). We cook like this, about 20 minutes.
- Add the paprika, the tomato, the ñora and the chorizo pepper.
- On the other hand, in a Oiron wand de 28 cms Diamond, we will sauté the crabs and the Norway lobster heads until they are well caramelised. We put the seafood together with the vegetables and add the water, the fried tomato and the chicken that we have previously browned in the oven.
- Let it boil for 30' and then add the monkfish heads and bones. Let it boil for 30 more minutes and remove from the heat.
- Let stand 1 hour more and strain.
PREPARATION OF RICE TO BAND
- In a Diamond 24 cm frying pan, sauté the filleted garlic with the oil until it begins to brown. Remove from the heat and remove the garlic.
- Brown the diced cuttlefish and add a teaspoon of paprika. Saute carefully so that it does not burn and then add the grated tomato. Let it boil until the tomato is completely reduced.
- Add the rice and 4 pistils of saffron and fry a little.
- We wet with the hot broth and let it boil for 6 minutes over high heat. Lower the heat and let it boil for 10 more minutes. Turn off the heat and let stand for 1 minute before serving.
PRODUCTION OF SMOKED MONKFISH CARPACCIO
- Clean the monkfish tail well and cover with coarse salt. Let marinate for 45'.
- Once the time has passed, remove all the salt under a tap and then dry it well with absorbent paper.
- We paint the monkfish loin with olive oil and smoke for 5 minutes with vine shoots.
- Once smoked, we wrap it with plastic wrap so that it is a cylinder and freeze.
- Laminate in the cutter and put on top of parchment paper in the form of circles with a diameter of 10cm.
- We shave the circle with the help of a pasta cutter and reserve frozen.
- Put a skewer in the tail of the lobster to keep it straight and cook in the steam oven at 100ºC for 3 minutes.
- Cool in ice water and remove from the shell being careful not to break the meat.
- We separate the coral from the head for another elaboration.
- Reserve until serving time.
- Cook the carabineros (100g per und) in the steam oven at 100ºC for 2’ and cool quickly in ice water.
- Peel and reserve the tails.
- We separate the head for another elaboration.
PRODUCTION OF CRAYFISH
- Put a skewer in the tail of the Norway lobsters to keep them straight and cook in the steam oven at 100ºC for 1'.
- Cool quickly in ice water and peel them.
- Reserve the tails and the heads we will save for another elaboration.
ELABORATION OF CORAL EMULSION
- Separate the coral from the heads well and sauté for half a minute in a pan with olive oil.
- Flame with the cognac and add the previously poached onion.
- Add the broth and let it come to a boil.
- Remove from heat and puree in a food processor and pass through a fine mesh strainer.
- Add the mayonnaise and xanthan and emulsify.
- We rectify the point of salt and reserve in bottles.
ELABORATION OF CODIUM EMULSION
- Blend everything in a food processor at 80ºC for 10 minutes until you get a homogeneous sauce with an intense green color.
- Emulsify with xanthan and cool.
- Reserve in bottles.
- On the rice we will put the smoked monkfish carpaccio.
- In this circle we will arrange the rest of the elaborations. In the first place, lobster, shrimp and Norway lobster.
- Then, a few points of the coral and codium emulsions.
- And, finally, we will decorate our rice with seafood with codium, purslane and salicornia.
Jesús Sánchez's recipes are almost never easy to prepare, and yet it is always worth the work done for a spectacular result.