 Ingredients (10 people):
800 g rice, 10 prawns, 10 crayfish, ˝ kilo pork sparerib, 2 medium cuttlefish, 3 artichokes, 1 red pepper, 50 g fresh peas, ˝ kilo rock mussels, ˝ kg clams, olive oil and salt.
For the sauce: 3 medium onions, 1 cup of dry white wine, 5 cloves of garlic, 4 ripe tomatoes, salt, white pepper, sugar and olive oil.
For the fumet: 1 kg of rockfish, red bandfish and crabs.
• To prepare the sauce: Peel the onion and cut it into fine slices. Fry in oil over a gentle heat, stirring from time to time, until it is brown but not burnt. Add a splash of wine and the cloves of garlic, peeled and chopped. When the garlic starts to turn brown, add the tomatoes, which you have peeled and crushed. Add salt and pepper and a pinch of sugar to counteract the acidity of the tomatoes. Leave to cook slowly until it has a jam-like consistency.
• To prepare the fumet: Place the cleaned fish in a pan with 2 litres of water. Bring to the boil slowly to prevent the water from evaporating and skim the foam off the top as required. After it has boiled for 20 to 25 minutes, remove from the heat, strain and save the stock.
• In an iron pan, heat the oil, sauté the prawns and the crayfish and remove them.
• In the same oil, fry the sparerib and remove it when it is brown.
• Then, in the same oil, gently fry the cuttlefish, which you have cleaned and cut into pieces.
• Add the artichokes, from which you have removed the outer leaves and have cut into eight, to the pan with the sauce, as well as the pepper, cut into fine strips. Allow to cook for a few minutes.
• Add the sparerib and the cuttlefish, stir and add the rice.
• Stir again and add the hot fumet.
• Allow to cook over a high flame for 10 minutes after it has come to the boil. Check for salt.
• Add the peas, and the clams and mussels, without opening them. Cook for 5 minutes over a low heat.
• Finally, add the prawns and the crayfish and cook for 3 more minutes.
• Allow to stand for 5 minutes before serving.
Empordŕ Gastronomy School
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