Unditar with Rice and Alice

Let's take a little stroll through Seville! This recipe that I will share with you is full of memories and traditions, which I learned from my former boss and her sister, who was my colleague. During the time I worked in that restaurant, it was a custom for all of us to gather at the table every Sunday after serving the customers, of course. It is a special moment, full of joy, but also of unmistakable flavors. Almost once every two weeks, we had the opportunity to enjoy dishes specific to the Seville area, the hometown of the two.

Regarding the fish used in this recipe, it is important to know that it can be replaced with salted cod or hake, and personal preferences may influence the choice. The undulated fish that I use has an intense sea flavor, perfect for those who love fish dishes. It is also good to use water instead of fish broth, so as not to alter the final taste of the dish.

It is essential to emphasize that it is not necessarily required to use a special paella pan; a wider non-stick pan will work very well. I enjoyed the opportunity to inaugurate my new paella pan after having used a borrowed one until now. The first step is to salt and pepper the fish meat and set it aside. Chop the onion finely and prepare the amounts of water and rice that you will use later. If you have frozen peas, let them sit at room temperature, but avoid canned peas, as the taste does not compare.

Start by heating oil in a large pan, adding the chopped onion. Let the onion sauté until it becomes transparent, then push it to the side of the pan and add the fish. It is normal for the undulated fish to release a lot of water, and at first, you will notice it seems to be boiling, but in reality, it is dehydrating. Carefully turn it from one side to the other until it gets a golden crust.

Don’t worry if there is a "sticking" at the bottom of the pan where the fish was; do not clean it, as this will dissolve in the water and add a deep flavor to the dish. Once the fish is ready, add the rice and a spoonful of green sauce, stirring quickly. Throw in the peas as well, mixing well to combine the ingredients. Then, pour the water over all of this.

Let the dish boil on high heat for the first 15 minutes, then reduce the heat to medium. When the liquid has reduced a little, turn off the heat and cover the pan with aluminum foil or paper. Let it sit for about 10 minutes so that the rice absorbs the liquid completely and the flavors blend perfectly. It is fascinating to observe how traditional recipes from Seville often do not use saffron because it was an expensive ingredient, and the region is known for its simple yet delicious recipes that instead use sweet paprika or ñora peppers to add color to the dishes. This is a testament to the culinary ingenuity and the wealth of flavors that Seville can offer.