Arroz Caldoso Malagueño Frío (Cold Malaga Seafood Rice)

Malaga, Spain in the Costa del Sol is reputed to go from a sleepy seafaring port town to a jet-set haunt of the rich and famous only 50 years ago. However, it always drew the foreign crowds.

The first inhabitants of Malaga are attributed to the Phoenicians in the 8th century, B.C. At the base of the Guadalhorce River, they called the region “Malaka,” which means “fish salting place.” Then the Greeks and Carthaginians followed. The Romans arrived in 218 B.C and called this home for 600 years. They were toppled by the Moors in 711 A.D.

The Moors renamed the port town “Al-Andalus,” which is actually a derivative of the name of region Malaga belongs to; Andalusia. Malaga was the last Moorish city in Spain conquered by the Christians, namely, Isabella and Ferdinand in 1487.

History is so visible and apparent around Malaga. Many artifacts are still present from the past, such as the Roman theatre, or fountain within the Moorish Castle. Even the splendid court of Isabella and Ferdinand stands at the great Cathedral and nearby 16th century Palace, which houses the Museum of Fine Arts.

Needless to say, Malaga is a melting pot of cultures over the centuries but always has variety on its menus. The summers tend to be extreme with heat and a favorite is the cold and refreshing soup, Gazpacho.

The Costa del Sol has a favorable reputation for its seafood restaurants and beachfront cafes. Spanish rice dishes originated from the eastern region of Spain, especially around Valencia, Home of the Paella are popular here. Rice has been cultivated since the Moors introduced it to Europe after the eighth century.

This recipe is popular in the summer, and as much of the cuisine in the area during the hot weather, it is served cold. Think of it as a rice salad of the sea. Save the recipe for the winter months too, as it is delicious enough to be served hot as a stew.

Serves 4

Ingredients

• 1 cup of rice
• 1 lb. of filet of white-fleshed fish
• 1/2 lb. prawn/shrimp (cleaned)
• 1/2 lb. mussels
• 1/2 lb. clams
• 1 tomato
• 1 green pepper
• 1/2 onion
• 2 cloves garlic
• 1 quart fish stock
• olive oil
• salt to taste
• 4-6 black peppercorns
• 4 saffron threads
• 1 clove
• 1 bay leaf
• 1 teaspoon paprika
• parsley

Directions:

1. Chop the onion and place it in skillet with a splash of olive oil.
2. Add finely chopped green pepper and tomato.
3. Season the fish, chop it and insert it into the pan. Gently stir-fry as not to have the fish breakup.
4. Add a bay leaf, clams and mussels.
5. Season and pour in the broth and some saffron. Heat and place aside.

Paste

1. Place pepper, garlic, cloves, 1 pinch of paprika, salt and chopped parsley and a splash of oil. Stir well into a paste-like substance.
2. In a large pot, add the broth mixture, paste and stir.
3. Pour in the rice and cook for 15 minutes.
4. Peel the shrimp and add remaining seasonings for taste to the pot and cover and simmer for 5 minutes.
5. Remove from the heat and let sit for 5 minutes. The rice will soak up most of the juices.
6. Refrigerate and then serve as a cold seafood dish.

Other posts by Veronica:
Swordfish Alicante Style
Torta de Nueces y Zanahorias (Carrot and Nut Cake)
Canelones Rellenos con Gambas
Pinchos de Gambas (Shrimp Skewers)
Sopa de Crema de Ajo (Cream of Garlic Soup)
Vieiras a la Gallega (Galician Scallops)
Tortilla Española (Spanish Omelet)
Albóndigas de Arroz y Espinaca (Rice and Spinach Meatballs)
Crema Catalana (Catalonian Custard)

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