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Arroz A La Espanola - Spanish Rice

3 heads hake (like cod, such as silver hake, white hake, squirrel hake, etc.)
1 sliced onion
4 cloves garlic
1 bay leaf
pinch sugar
12oz tomatoes
1 chopped onion
1 tablespoon lard
1 1/4 pound rice
2-3 tablespoons olive oil
4 oz diced loin of pork
4 chicken livers
3 oz butter
1 1/2 oz flour
1/2 pint milk
1 egg yolk

Make a fish stock using the heads of hake, one onion, two cloves
of garlic, spring of parsley, a bay leaf, a prig of thyme, salt
and sufficient water for the quantity of rice (allowing a little
more than two cups for every cup of rice.). while this is boiling,
prepare tomato sauce using tomatoes, two cloves garlic and sugar
and put it aside. In another saucepan, fry chopped onion in lard.
when it begins to colour, add well rinsed rice, let it fry a little
then pour in strained fish stock. Cook for 15 minutes, when the
liquid have evaporated. while the rice is cooking, heat olive oil
in a frying pan and fry the pork and chicken livers.

Remove and using same pan make a bechamel sauce using 1 1/2 oz
butter, flour and milk. cut chicken livers into small pieces, and
add, together with pork, to the sauce. remove from heat, mix in an
egg yolk and the rest of the butter. Butter a ring mould, put in
the rice, pressing it down a little and put in the oven for 5
minutes. Turn out on a round dish, cover with tomato sauce and fill
with the pork and chicken liver mixture.


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