How to make
Prepare all the ingredients for the stew with rice, by carefully inspecting the fish fillets to make sure there are no bones left in them. Cut them into large cubes and peel the shrimp.
If you want, make a broth from the skins and heads instead of using a dry broth cube.
Chop the onion, garlic and pepper and fry them in olive oil in a deep dish, such as a wok or saucepan. The Spanish make this dish in a vessel called a caldero.
During this time, clean and cut the mushrooms into medium-sized pieces.
After the vegetables have already softened, add the rice, stir briefly and pour the water with the broth cube dissolved in it, paprika and saffron (powder or pieces, slightly crushed in a mortar).
Wait for it to boil and add the mushrooms and salt.
Cook for 15 minutes, by adding the hake at the 10th minute and the shrimp at the 13th minute. The heat should be high at first and then reduced to medium heat.
Do not overcook the rice, so that it does not absorb the liquid.
Wait two to three minutes without covering the saucepan and then serve it immediately. If the dish is left longer, the broth is absorbed by the rice, which is not desirable.
Garnish the Rice Stew with Hake, Shrimp and Mushrooms with sprigs of rosemary and lemon slices.
True perfection!
