Moros Arroz A La Marinara Recipes

Steps:

• Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

Steps:

• Peel the prawns and put in the fridge.
• Transfer the shells to a large saucepan over high heat and add the fish stock.
• Bring to a gentle simmer and cook for 15 mins so that the flavor infuses the stock.
• Remove from the heat, strain the stock and add the saffron; set aside.
• Heat the olive oil in a large saucepan over medium-to-high heat.
• When the pan is hot, add the onion, green pepper, 1 tsp of sweet paprika, and cook for 5 minutes.
• Lower the heat to medium and cook for another 10-15 minutes, stirring every so often.
• Now stir in the chopped garlic and fennel seeds and cook for 5 minutes more or until the garlic and the onions have same color and are sweet. (Lightly caramelized).
• Add the rice to the pan and stir for 1 minute to coat the rice with oil. (Up to this point everything can be cooked in advance.
• The next stage should be started about 20 minutes before you wish to eat.).
• When you are ready to cook the rice, bring the stock to a boil. Remove and set aside.
• Place the paella pan (or large pot) over a medium-high heat and add the wine, followed by the hot stock and season.
• Simmer for 15 minutes, stirring every now and then to prevent sticking, then add the pieces of monk fish and squid(not in mine)and turn the heat down to medium-low.
• Cook 2 minutes, then add the prawns, turn off the heat and cover.
• Let the rice sit for 3-5 minutes, then check seasoning. (The rice should be and surrounded by a soupy sauce.).
• Serve with sprinkled parsley over the rice and lemon wedges.

Steps:

• Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour.
• Rinse the rice with cold water until the water runs clear.
• Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently.
• Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.

Steps:

• In a pot, add olive oil and sauté garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
• After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
• Let sit for 10-15 minutes before serving.