Back
Arroz Caldoso With Prawns, Pipis and Squid
Recipe by Jamie Fleming
Try Jamie Fleming's Arroz Caldoso With Prawns, Pipis and Squid today!
- Steps
- Ingredients
Ingredients
Seafood Stock
Resting Butter
Smoked Ghee
Saffon Salt
Arroz
To Serve
Select All
Steps
- For the Seafood Stock, breakdown the blue swimmer crab and cut into 8 pieces. Place into a large stockpot.
- Remove the heads and shells from prawns and add to the pot. Retain the tails on the prawns and set aside in the fridge.
- Add olive oil, onion and garlic with the crab and prawn heads. Sauté for 10 minutes on medium heat, stirring regularly.
- Meanwhile, cook the pipis, heat a small saucepan with a lid over a high heat for 1 minute. Add the pipis with 50ml sherry and cover with lid. Cook for 1-2 minutes, then remove the pipis which have opened. Continue to cover and check each minute, removing any pipis that open. After 7 minutes, discard any pipis that haven’t opened. Reserve the cooking liquid and set the cooked pipis aside.
- Add the celery, carrot and green capsicum to the stockpot with the crabs and prawn heads. Season with salt and cook for a further 5 minutes.
- To prepare the tomatoes, bring a small saucepan of water to the boil and prepare a bowl of iced water. Score the bottom of the tomatoes with a cross and drop into the boiling water. Blanch for 30 seconds, then transfer to the iced water. The tomato skin should easily pull away from the flesh. Remove all the skin and chop into quarters and set aside.
- When the vegetables in the stockpot have been lightly sautéed, deglaze the pot with 100ml sherry, stir and scrape the bottom of the pot.
- When the sherry has reduced by half, add the thyme, stock, peeled tomatoes and reserved clam stock with a pinch of the saffron and both types of paprika. Stir to combine.
- Add 1 litre of water and bring to a gentle boil. Cook for 20 minutes, taste for seasoning. Adjust accordingly. Strain into a saucepan and keep warm.
- To make Resting Butter, place butter into small saucepan and melt on a medium-low heat. When melted, add ½ cup of the warm seafood stock and stir. Heat to just below a simmer, then add the cooked clam meat and set aside.
- To cook the squid, clean the squid, removing skin and everything from the inside.
- Make an incision to create one single layer of squid. Score meat in fine crosshatch fashion on both sides.
- Drizzle a small amount olive oil onto the squid and use a pastry brush to evenly coat.
- Add squid onto the hibachi and weigh down with small pot or fish weight. Cook for 60 seconds. Flip the squid and cook the other side, weighing down again.
- Remove the squid from the hibachi and slice as fine as possible into noodles. Place squid into the warm resting butter and set aside.
- To cook the prawns, take the peeled prawns and remove the digestive tract.
- Place prawns into the simmering shellfish stock and lightly poach for 3 minutes, or until just done. Set aside in the resting butter.
- For the Smoked Ghee, place the ghee in a small heat proof bowl. Place the bowl in a saucepan without the lid. Melt on a low heat.
- Once melted, take a small piece of charcoal from the hibachi and place into saucepan. Cover with tight fitting lid immediately.
- Remove from the heat and leave for 10 minutes to infuse. Remove charcoal and then decant smoked ghee.
- For the Saffron Salt, place a pinch of saffron and 1 teaspoon of flaked salt in a mortar and pestle. Grind into a powder.
- For the Arroz, in a heavy based saucepan, add the olive oil over a medium high heat.
- Add the onion, garlic and capsicum. Season with saffron salt and cook for 5 minutes until aromatic.
- Add the rice and toast for 3 minutes, stirring regularly to toast the rice. Add the paprikas and stir.
- Deglaze the pan with sherry, tossing vigorously.
- Once rice is nearly dry, add 1 cup of stock and the lower temperature to a gentle simmer, stirring occasionally.
- Continue to add approximately 1 more cup of the stock as the rice keeps absorbing. Continue cooking until the rice is cooked through.
- Ensure you reserve 1 cup of stock, if the rice still needs to cook a little longer, add a small amount of water to finish cooking process. Reserve rice for plating.
- To serve the dish, choose a large, wide serving bowl as this is a dish to go in the middle of the table and be shared.
- Place the rice at the base of the dish then arrange seafood over the top of rice and cover in reserved broth.
- Drizzle 1 tbsp smoked ghee over dish.
- Garnish with chopped fresh parsley, sliced chilli and saffron salt. Serve with lemon cheeks.
