Madrid Style Fish & Rice/Arroz y Pescado Madrileno | Just A Pinch Recipes

Name: Madrid Style Fish & Rice/Arroz y Pescado Madrileno | Just A Pinch Recipes
Total time: 155 min
Ingredients: 1 1/2 pound(s) fresh firm white fish fillets, no bones, cut in small chunks; 1/2 large sweet red pimento seeded and cut in strips; 2 large leeks white part only cut in rounds about 1/2 inch; 3 clove(s) fresh garlic smashed and diced very fine or put through a garlic press; 2 medium roma tomatoes skin removed and cut in small pieces; 2 large artichokes, outer leaves removed cored and heart diced in small chunks; 1 cup(s) fresh or frozen fordhook lima beans; 3 to 4 cup(s) fish broth or fish soup, pure broth; 1 cup(s) olive oil; 1 teaspoon(s) paprika; 2 pinch(es) spanish safron threads; 2 teaspoon(s) salt; 1/2 teaspoon(s) ground black pepper; 8 to 10 small fresh little neck clams rinsed of debri and sand; 1 1/2 cup(s) raw pearl rice, do not rinse or wash

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This is a favorite seafood & rice recipe given to me by a dear friend Mari del Carmen, native of Spain. This recipe involves two cooking methods. Stove top and

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Ingredients

1 1/2 pound(s) fresh firm white fish fillets, no bones, cut in small chunks
1/2 large sweet red pimento seeded and cut in strips
2 large leeks white part only cut in rounds about 1/2 inch
3 clove(s) fresh garlic smashed and diced very fine or put through a garlic press
2 medium roma tomatoes skin removed and cut in small pieces
2 large artichokes, outer leaves removed cored and heart diced in small chunks
1 cup(s) fresh or frozen fordhook lima beans
3 to 4 cup(s) fish broth or fish soup, pure broth
1 cup(s) olive oil
1 teaspoon(s) paprika
2 pinch(es) spanish safron threads
2 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
8 to 10 small fresh little neck clams rinsed of debri and sand
1 1/2 cup(s) raw pearl rice, do not rinse or wash