"L'Arrossejat" or "Fideus rossejats"

L'Ametlla de Mar

Ingredients
Rice (for l’arrossejat) or Pasta (“Fideos Nº 2 for Fideuada)
“Picada” – 4 or 5 cloves of garlic; 1 tomato; handful of parsley; tsp mild red pepper
All finely minced together. 1 litre of fish stock – preferably home made.
Bring the stock to a boil in a saucepan.
Heat some oil in a large frying pan. Gently fry the minced ingredients, then add the rice or pasta. Cook & stir until the rice or pasta are golden. (You can add fish or shellfish at this point if you want a more substantial dish)
Add the hot stock to the frying pan – about twice the volume of rice or pasta.
Let the whole thing simmer for about 12 to 15 minutes until the rice is just done and the stock incorporated. Add a little more stock if necessary to get the right texture in the rice or pasta – but remember, both are meant to be quite dry dishes.


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BEACH COAST HOLIDAY FISHING VILLAGE ROUTES GASTRONOMIE FISH SEAFOOD HIKING TREKKING SCUBA DIVING