FFW 2021 Wine Catalogue

SPAIN

RECIPE Arroz a Banda

FOR THE ALLIOLI

METHOD

• 5-6 cloves garlic • 2 egg yolks • 300ml extra-virgin olive oil (preferably Spanish) • lemon juice, to taste

1. Make the allioli first. Put the garlic cloves on a chopping board and, using a small pinch of sea salt as an abrasive, crush them to a paste. 2. Put the egg yolks and garlic in a bowl. With an electric whisk running, slowly add the extra-virgin olive oil, a drop at a time. As themixture starts to thicken, you can pour more quickly. Add lemon juice and pepper to taste (this will depend on the oil you use – keep tasting and adjusting until you are happy). 3. If you have small squid, leave themwhole and just cut off the fins and tentacles. If bigger, split the body along the side and cut it into strips. Cut the fins and tentacles in half, too. 4. Heat 2 tbsp of the olive oil in a 30cm shallow saucepan, paella pan or sauté pan. Sauté the onion until soft and pale gold. Add the chilli and squid, cook for another twominutes, then add the tomatoes and simmer until themixture is quite thick. 5. Bring the fish stock to the boil and add the saffron. 6. Add the rice to the tomatoes. Pour on the wine and about a litre of fish stock then cook on a high heat for 5minutes. Turn the heat down and leave to cook for another 15minutes. 7. Check and add a littlemore stock if the rice looks like it needs it. 8. Heat the rest of oil in a large frying pan and cook the hake, seasoning as you go. Thickish fillets need about four minutes each side, initially on a high heat to get a good colour (be careful turning them). Put on a plate and cover to keep warm. Cook themonkfish medallions over a high heat, while seasoning, for aminute. 9. Place the fish on top of the rice and serve with the allioli.

FOR THE RICE

• 500g squid (cleaned weight) • 5 tbsp olive oil • 1 onion, finely chopped • 2 small dried chillies, crumbled • ½ x 400g tin cherry tomatoes, in thick juice • 1.4 litres well-flavoured fish stock (youmight not need it all) • really generous pinch saffron • 375g paella rice • 150ml dry white wine • 500g hake fillets (thicker pieces – not from the tail) • 500gmonkfishmedallions, 2.5cm thick, with the thin membrane removed

114

WINE CATALOGUE