Caldero – learn to cook a delicious Murcian rice dish
March 7, 2010
Today, Nicolas Cedro, Director of Food & Beverage and Executive Chef at La Manga Club presents one of the most typical dishes from the Murcian coast – Caldero del Mar Menor.
This is one of those dishes that remind us of the importance of the sea to the Region of Murcia. This recipe should ideally be made using Murcia’s own Calasparra rice, which is said to amongst the best in the world.
Ingredients (serves 4):
800 g gilthead bream
1/2 kg de grouper
1/2 kg monkfish
800 g blackbelly rosefish
600 g striped mullet
400 g Calasparra rice (or other high quality short-grain rice)
4 ñora peppers*
2 heads of garlic
Parsley
1 ripe tomato
1 cup of extra virgin olive oil
A few threads of saffron
Yellow paella seasoning
Salt
2 litres water
Method:
Gently cook the ñora peppers in the oil in a large pan.
Once they are slightly golden remove them and put to one side. Add the fish heads to the pan and cook gently for a few minutes then remove.
Add the finely chopped tomato to the pan and cook for a couple of minutes before adding the water and bringing to the boil.
While it is coming to the boil, grind the ñoras, the peeled cloves of one of the heads of garlic and a little parsley with a pestle and mortar. Add the paste to the boiling pan, season to taste, cover and simmer for about 5 minutes.
Cut the fish into thin slices and, after the 5 minutes is up, add to the pan. Once the fish is cooked, remove from the pan with a cupful of the stock, cover and put to one side to keep warm.
Add the rice, yellow paella seasoning and a few threads of saffron to the pan and cook over a medium heat for about 20 minutes.
In between time, grind the other head of garlic with the pestle and mortar, drain the cup of stock from the fish and add to the garlic making a paste. Drizzle the paste over the cooked fish.
When the rice is cooked (approx. 20 minutes), serve accompanied by all-i-oli and the fish on a separate dish.
* * *
Another typical, delicious and simple regional dish is ZARANGOLLO: Courgettes, eggs, onions and olive oil, all scrambled together in a frying pan and often served as a starter or tapa.
For dessert, the star has to be PAPARAJOTES, another exquisite regional speciality: Fresh lemon leaves dipped in batter, deep fried and dusted with cinnamon sugar. Simply sublime!
* Ñora: A small, dried, round, red pepper from the Murcia region. Very widely used in the cuisine of Murcia, Valencia and Catalunya, especially in rice dishes, sauces and stews. Available from specialist delicatessens.
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