Arroz verde

Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves 4-5
Bring the flavours of the sea to your table with this dish inspired by Rick Stein’s trip to Cadiz.

By Rick Stein
From Rick Stein’s Long Weekends
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For the fish stock
1kg/2lb 4oz fish bones, such as lemon sole, brill and plaice
1 onion, roughly chopped
1 fennel bulb, roughly chopped
100g/3½oz celery, sliced
100g/3½oz carrot, roughly chopped
25g/1oz button mushrooms, sliced
1 sprig fresh thyme
For the arroz verde
4 tbsp olive oil
60g/2¼oz shallots, finely chopped
12 garlic cloves, finely chopped
1 litre/1¾ pints fish stock (see above)
100g/3½oz finely chopped flatleaf parsley
1½ tsp salt
400g/14oz short-grain paella rice, such as calasparra
30 raw clams, preferably palourdes (vongole), scrubbed
200g/7oz raw small prawns, peeled
For the aioli
4 garlic cloves, crushed
½ tsp fine table salt
1 medium free-range egg yolk
175ml/6fl oz extra virgin olive oil
For the fish stock, put all the ingredients and 2½ litres/4½ pints water in a large pan and simmer gently for 30 minutes. Strain through a fine or muslin-lined sieve. If not using immediately, leave to cool, then refrigerate or freeze.
For the arroz verde, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over medium heat. Add the shallots and fry for 5 minutes, or until soft. Add the garlic and fry for 40–60 seconds, then stir in the fish stock, parsley and salt and bring to the boil.
Sprinkle in the rice, stir once, then leave to simmer vigorously over medium–high heat for 6 minutes. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and simmer gently for 12 minutes. Almost all the liquid should be absorbed and the rice should be pitted with small holes. Discard any clams that do not open after cooking.
Meanwhile, for the aioli, mix the garlic and salt together to form a paste. Put in a food processor and add the yolk. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion.
Serve the arroz verde with the aioli.

Restaurant-Style Prime Rib Roast

437 made it | 268 reviews
Barbara Conrad
Recipe by: Barbara Conrad “This rib roast recipe took years to formulate. It makes the most out of this cut of meat. It is perfect for any special occasion.”
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5 h 40 m 14 servings 870 cals
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1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast) 3/4 cup all-purpose flour 2 teaspoons freshly ground black pepper 2 teaspoons salt 2 teaspoons paprika 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon celery seed Add all ingredients to list
10 m
2 h
Ready In
5 h 40 m
Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.
Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. Coat the roast all over with the flour mixture.
Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done.
When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.
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Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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