26 April 2022


Celebrate Mother's Day with this rice stew from Tamara Falcó

The chef and entrepreneur heads for a PORCELANOSA kitchen to prepare this delicious seafood dish loaded with fresh flavours.

Mothers are wearers of many hats (in their professional and family lives, and in the kitchen), so to recognise their incredible work and celebrate their achievements and happiness, Tamara Falcó suggests preparing this delicious rice seafood dish (included in her book of recipes from her mother's home, Recetas de casa de mi madre, Espasa Libros, 2021) in a PORCELANOSA kitchen. A tasty Mother's Day dish, with the essence of the sea bursting from every spoonful, that pays tribute to the traditional recipes passed down the generations from mothers to daughters.

Seafood rice stew

Serves 4 people:

Gamadecor Porcelanosa Kitchens | Tamara Falcó - Mother's Day Recipe

• 2.5 litres fish stock.

'Sofrito' tomato sauce:
• 1/2 red pepper.
• 1/2 onion.
• 1 carrot
• 2 cloves garlic.
• 1 tbsp 'ñora' sweet red pepper paste.
• 200g chopped tomato.

• 500g short-grain rice.
• 300g cleaned and prepared monkfish.
• 16 Dénia red prawns.
• 8 jumbo prawns.
• 2 dried cayenne peppers.
• Saffron.
• Oil.
• Salt
• Togarashi spice.
• Mustard cress.

Method (90 minutes):

  • Clean and de-vein the red and jumbo prawns. Set the heads aside.
  • Slice the prawns into 2-3 pieces.
  • Slice the jumbo prawns into 3-4 pieces and set aside.
  • Prepare the monkfish: place the spine in ice water for 30 minutes, then cut the fish into approx. 3 cm cubes. Set aside.
  • Brown the prawn heads in a saucepan, crush lightly, then add the fish stock. Add the monkfish spine, crushed cayenne peppers and saffron. Cook for 40 minutes on the hob. Strain the mixture and set aside.
  • Chop the garlic and fry until golden.
  • Finely chop the onion and add the garlic, diced carrot and finely chopped bell pepper. Sauté on a low heat.
  • When you have a sauce consistency, add the ñora paste, fry gently, and add the chopped tomatoes. Sauté and reduce the sauce down.
  • Reduce the sauce and add 40 ml of the stock. Crush it all together and set aside.
  • Seal the fish and prawns over a high heat. Set aside.
  • Toast the rice in a pan with oil.
  • Add the browned rice to the blended sauce and simmer.
  • Add the broth. Stir well to combine.
  • Cook the rice for 5 minutes on a high heat, uncovered, stirring occasionally.
  • Reduce the heat and cook, covered, for 8 minutes.
  • Add the red and jumbo prawns and sealed fish to the rice. Stir well to combine.
  • Leave the rice to stand for 1 to 4 minutes.
  • Put on a plate and serve.

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