‘Maridaje’ recipe: Seafood wheat stew with sea bream and prawns

We begin to share with all of you the recipes of our ‘Maridaje’ video series with the first of them, elaborated by Tomás Écija chef of La Maita, a ‘Seafood wheat stew with sea bream and prawns’ that he has paired with our Altos de Luzón, a wine that pays tribute to the tradition and personality of the Monastrell grape.

Recipe:

INGREDIENTS:

• • 3 l. water
  • 2 kg. of red mullet
  • 1 kg. of rockfish
  • 400 gr. of tender wheat
  • 300 gr. of tomato sauce
  • 300 g. peeled prawns
  • 200 ml. sunflower oil
  • 200 ml. olive oil
  • 15 gr. of katsuobushi
  • 6 ñoras (spicy red peppers)
  • 2 heads of dried garlic
  • 1 bunch of green garlic
  • 1 bunch of wild asparagus
  • 1 egg
  • Juice of half a lemon
  • Salt, parsley, bay leaf, black peppercorns and saffron

PREPARATION:

• • To make the fish stock, place the rockfish and mullet bones, salt, saffron, bay leaf and peppercorns in a pot with water. Boil, strain and set aside.
  • On the other hand, prepare the ‘majado’ with fried garlic, ‘ñoras’, tomato and fish stock, all well fried, reduced and crushed, until a paste is obtained. Set aside to add later to the stew.
  • Cut the mullet loins into small portions of about 25 gr., add a dash of oil, salt and bake in a preheated oven at 160ºC for 6 minutes.
  • Blanch the asparagus tips. Set aside.
  • Cut the asparagus stalks and the green garlic into thin slices. Set aside.
  • Cook the tender wheat for 7 minutes in part of the fish stock and cool quickly to cut the cooking time. Set aside.
  • To make this quick and original seafood wheat stew, sauté the asparagus and garlic with a drizzle of oil, add the diced prawns, add the wheat, sauté briefly and add 2 tablespoons of the stock, stock and boil for 4 minutes.
  • To make the aioli, roast the garlic cloves directly on the fire, blowtorch or in the oven. Place the garlic, egg, salt, oil and lemon juice in the blender and blend until the desired texture is obtained.

PRESENTATION: 

• • Pour the stew into a soup dish or similar, place the previously blanched asparagus buds, the diced mullet and some green shoots. 
  • Add a few dots of roasted garlic aioli.
  • Serve and enjoy.

Don’t miss the first ‘Maridaje’ video with Tomás Écija, chef at La Maita.