Menorca is a real natural paradise and perfect for fish lovers. This recipe is the Menorcan version of a paella with fresh raors.
Raor Frito with Arroz a la Menorquina
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category
Fish
Cuisine
Mediterranean
portions
2
preparation time
15 Minutes
cooking/baking time
45 Minutes
Menorca is a true natural paradise and perfect for fish lovers. This recipe features the Menorcan version of a paella with fresh raors.
Ingredients
- 4–6 fresh raors depending on size (red mullet also works very well here)
- flour for dusting
- sunflower oil for frying
- a little sea fennel (Fonoll marí)
-
salt
- 150 g short-grain rice (e.g. paella or risotto rice)
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 1 onion, finely chopped
- 2 tbsp olive oil
- approx. 400–450 ml fish stock (homemade or from the raor heads)
- salt & pepper to taste
For the fish
For the rice
preparation
1. Vegetable base for the rice
- Heat olive oil in a large fire pan.
- Sauté onion, pepper, and tomatoes until slightly caramelised.
- Add rice and stir briefly until it becomes translucent and absorbs the aromas.
2. Add the stock
Pour in hot fish stock until the rice is just covered.
- Let it cook slowly over open fire without stirring (about 15–20 minutes).
- When the liquid has almost evaporated, briefly increase heat to form a socarrat (crispy crust) at the bottom.
3. Prepare the fish
Clean and dry the raors, then lightly coat them in flour.
- Deep-fry in sunflower oil in a Petromax fire pan over open fire until golden brown.
- Towards the end, add a little sea fennel to the oil and fry briefly until slightly crispy.
- Keep warm.
4. Serving
Place rice on the plate, add the raor on the side,
- top with crispy sea fennel and a drizzle of olive oil.
