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