I am going to show you how to make a different type of rice dish: broth rice or sea style rice. This recipe has 3 ingredients from the sea: monkfish, king prawns and squid. The only difference between this type of rice and the “dry” rice is the amount of broth you use. I hope you decide to make it.
The broth or sea style rice is a traditional dish made by the Galician fishermen, who used to cook this dish on their boats, and used whatever fish they caught that day or the fish that they were not going to sell at the fish market. Many times, instead of broth they used sea water (this way they didn’t even need to add salt). Despite its humble beginnings, now this dish is not so cheap anymore, and it is quite popular.
Directions to prepare the broth rice with monkfish and king prawns:
- Peel and finely chop the garlic. Set aside. Finely chop the onions and red peppers so they practically dissolve while you cook them. It is important once the rice dish is finished, not to feel the texture of the onions and peppers, but to recognize the flavor.
- Wash the mushrooms, dry and chop them into four pieces. Set aside.
- Blanche the tomatoes, remove the skin, and chop them each into small pieces. Set aside.
- Add the olive oil to a pot and heat. When the oil is hot, sauté the vegetables and the mushrooms for about 10 minutes over high heat. Make sure you keep stirring.
- When the vegetables are soft, add the tomatoes, don’t add them earlier or the vegetables will burn. Add the wine, and gently stir until the sauce cooks down. You need a thick sauce.
- Cut the squid into evenly sized rings. Remove the skin from the monkfish, and cut it into medium pieces (if you have a friendly fish merchant near you, ask him to clean it for you, head on one side for the broth, and fillets cut into medium pieces on the other for the rice). Wash and peel the king prawns and set everything aside.
- In a different pot, boil the peels and heads of the prawns, together with the head of the monkfish, and 2 bay leaves for about 20 minutes over low heat. This seafood broth is what will give the rice most of its flavor.
- Heat a pan with a little bit of oil, and seal the pieces of monkfish on both sides (you really only want to seal them and not cook them through, they will finish cooking in the broth). Set aside. The prawns and the pieces of monkfish are the last ingredients you will add to the rice.
- Add the squid to the vegetables, and cook for 5 minutes over medium heat.
- Add the rice and gently stir everything together so the rice absorbs and soaks up all of the flavors. Cook for about 5 minutes over medium heat. When you use bomba rice for a broth rice dish, the ratio of water to rice is 3 ½ parts of water to one part of rice. If by any chance you see that the rice is still a little hard, and there is not enough liquid in the pot, add a little bit more broth, until the rice is cooked just right.
- Once the rice has absorbed all the flavors from the vegetables, add the water to the pot (about 8 and 1/4 cups). Bring to a boil over high heat, and when it starts boiling, reduce the heat to medium, and simmer until the rice absorbs the water. This will take about 15 minutes.
- In the last 5 minutes of cooking, add the pieces of monkfish and the prawns.
- Keep adding water if you run out of broth and taste the rice until it is ready. Different types of rice have different properties, and what differentiates bomba rice is that it does not break while it cooks, it grows up to 3 times its original size. This allows the rice to remain lose and unbroken. It is also the best type of rice for absorbing all the aromas and flavors form the broth.
- Remove from the heat and let it rest for 10 minutes. The rice is ready! I assure you if you try this recipe, it won’t be the last time you make it.
Serve with a good cold white wine, I recommend you a Reboreda, Granbazán or Martín Codax. Success is guaranteed!