CALDERO RICE is a traditional Murcia kitchen dish, characterized by its intense fish flavor. To achieve this, a good fish broth is made with the thorns or morral that they sell in the fishmongers, which consists of several small fish that are only used to make a good broth, and a good red stir -fry for the ñoras and the tomato Traditionally, it is accompanied by the fish apart, as we have done. If you want to discover the step by step, stay in recipes and learn with us how to make Murcian cauldron rice.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make rice to the Murcian cauldron: |
| 400 grams of pump rice 1 kilogram of morralla or fish thorns 2 lubinas or gold 3 ñoras 3 teeth of garlic 300 grams of crushed tomato 3 strands of saffron 1 jet of olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, boiled, |
Ingredients to make rice to the Murcian cauldron:
1. Take a casserole, add a stream of oil and seal the fish. You can do it in fillets without thorns or slices. When the fish is ready, take it out and reserve it.
2. In the same casserole, add the ñoras and garlic and cook over medium heat until the garlic begins to take color, but paying attention not to burn because this would spoil the sauce. Add the tomato and let everything be cooked together about 10 minutes.
3. On the other hand, prepare the fish broth that will flavor the cauldron rice. To do so, in a casserole put the morla or spines, cover with water, as with a liter and a half or 2 liters, and add a little salt. Kitchen over medium heat.
4. Once the Sofrito is ready, crush everything with the electric blender. When the broth is half cooking, that is, after about 10 minutes, it incorporates the crushed sauce and lets all about 10-15 minutes cook. Strain the broth and reserve it to continue with the rice recipe to the cauldron.
5. Pour the broth into the casserole or paella where you are going to prepare the rice. You will need approximately a liter and a half, so if you have enough you can save it in case you need to add more. The cauldron rice is a little more sweet, so you may need to use a little more broth later.
6. Add the rice and the strands of saffron. Let it be cooked for 10 minutes and test to assess if it is necessary to rectify with salt. Let it finish. In total, this rice usually needs between 18 and 20 minutes of cooking, although the total time can vary according to the type of rice used and the cooking point you like.
7. When you see that you have about 5 minutes left for the rice to be ready, add the fish on top to finish cooking. When the rice is ready to the Murcian cauldron, turn off the fire and let stand 5 minutes.
8. Once the Murcia cauldron is ready, you can accompany it with a little Alioli. To make it homemade, don miss our recipe:
