https://www.copymethat.com/r/9jeWBxlGO/arroz-mar-y-montana-al-horno-with-sherry/
120327192
jLPMOx8
9jeWBxlGO
2024-10-24 17:34:45
Arroz Mar Y Montaña ‘Al Horno’ with Sherry Alioli
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Ingredients
- subheading: For the sofrito:
- 100ml/3½fl oz extra virgin olive oil
- 4 garlic cloves, finely diced
- 2 large onions, finely diced
- 4 mixed peppers, cored, seeds removed and finely diced
- 8 ripe tomatoes, cored, seeds removed and roughly chopped
- 2 thyme sprigs
- 1½ tbsp ñora pepper paste or tomato purée
- 1 bay leaf
- 1½ tbsp mild smoked paprika
- subheading: For the arroz:
- 4 free-range chicken thighs, skin on and boneless
- 3 garlic cloves, lightly crushed
- 1½ tbsp olive oil
- 1 tbsp mild smoked paprika
- 3 thyme sprigs
- 600ml/20fl oz brown chicken stock
- 600ml/20fl oz shellfish stock
- small pinch saffron
- 75g/2¾oz smoked pancetta, diced
- 400g/14oz paella rice
- 4 piquillo peppers, torn in half
- 4 medium tiger prawns, whole shell on
- 12 seasonal clams, such as palourde, scrubbed and debearded
- sea salt and freshly ground black pepper
- subheading: For the sherry alioli:
- 3 free-range egg yolks
- 3 garlic cloves, minced with sea salt
- 40ml/1½fl oz sherry vinegar
- 2 tbsp oloroso sherry
- 125ml/4fl oz extra virgin olive oil
- 200ml/7fl oz light olive oil or light rapeseed oil
- sea salt and freshly ground black pepper
- subheading: To serve:
- olive oil, for drizzling
- ½ lemon, for squeezing
- warm crusty bread
Steps
Directions at saturdaykitchenrecipes.com
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