The gastronomic secrets of Chef Wolfgang Grobauer, Recipe of Arroz Meloso

At Seaside Collection, we all love what we do and we do the utmost offering our guests only the best. Culinary is one of our main passion at the Grand Hotel Residencia*****GL, with its culinary diversity, local products from hand selected suppliers and emphasis on the highest quality offered every day by our renowned chef Wolfgang Grobauer and his team.

Chef Wolfgang Grobauer and his Fusion Cuisine

Wolfgang Grobauer is a perfectionist chef who ensures the purest flavours in his fusion and traditional Spanish and Mediterranean repertoire. This talent and his vast experience are reflected in our restaurant: a perfect harmony of fresh, delicate and innovative Mediterranean Cuisine.

Today we would like to inspire you to recreate a gastronomic experience, to travel to our Grand Hotel Residencia*****GL through the palate, with one of our chef's recommendations: Arroz Meloso with sobrasada and sea bass.

Tempted to be a chef and bring back Grand Hotel Residencia*****GL memories? Or better come visit us? Follow the steps of our recipe and enjoy your culinary creation.

Recipe of Arroz Meloso with Sobrasada and sea bass

Ingredients (For 2 People - Preparation Time: 50 minutes):

   For the fish:

   · 240 g sea bass (boneless filets)
   · 1 lemon (juice and zest)
   · 1 spring lemon thyme
   · ½ clove of garlic
   · Salt, ground pepper
   · 5 tbsp olive oil

   For the rice:

   · 100 g de arroz bomba (o Arborio)
   · 30 g peas
   · 80 g yellow and red small pepper cubes
  · 50 g red and yellow cherry tomatoes cut in half
   · 2 shallots in small cubes
   · Garlic to taste
   · ¼ L. white wine
   · Approx. ½ L. fish stock
   · 2 tbsp olive oil
   · Saffron threads
   · 50 g smoked chorizo
   · 100 g (room temperature) sobrasada
   · Some garden herbs to garnish
  · 30 g paprika tears (delicatessen) or dried tomatoes

Preparation of the Recipe of Arroz Meloso

1. Marinate the sea bass with the ingredients and then confit in the olive oil at 80ºC in the oven for 15-20 minutes.
2. Reduce the fish stock with smoked chorizo.
3. Heat the olive oil and sauté the shallots in it, add the rice, lightly fry, add the diced peppers and deglaze with white wine.
4. Cover lightly with fish stock and saffron and cook.
5. Then add the peas and bind with the Sobrasada (the arroz should have a creamy texture).
6. Finally, season the arroz with salt, pepper, garlic and a little lemon, if desired.

Presentation and final plating in the Grand Hotel Residencia Restaurant

Place the Arroz Meloso in the centre of the plate, arrange the confit sea bass on top and garnish with garden herbs and paprika tears. Drizzle with the remaining olive oil from the confit and serve. Serve with a chilled rosé or summer wine.

P.S. You may also use other types of fish or shellfish instead of sea bass.

Buen provecho!