• Restaurant La Vila

Arròs de Pals a la cassola (rice casserole)


Ingredients for 4:

  • 400 g of Pals rice
  • 400 g of cuttlefish
  • 8 king prawns or prawns
  • 150 g of clams
  • 200 g of chicken
  • 200 g of rabbit
  • 8 small sausages
  • 100 g of peas
  • 2 chopped onions
  • 3 ripe tomatoes
  • 4 chopped cloves of garlic
  • Parsley
  • 1½ litres of fumet (fish stock) 


To make the fumet you will need water, fish and the head of a monkfish. You could also use scorpion fish, gurnard or rock fish in general. Add a drizzle of oil, a leek, a carrot and an onion. Cut everything up into small cubes and put it on to boil.

In an iron casserole fry the king prawns in some oil and then take them out and place them to one side. In the same oil, fry the chicken, sausages and rabbit and then take them out and put them to one side. Add the garlic and the onion to the oil and when they are well cooked, add the grated tomato. Leave them to cook for a while. Then add the cuttlefish and leave it to cook for about 15-20 minutes, adding a little of the fumet so that it cooks better.

When the cuttlefish is cooked, add the meat, the sausages and the peas, a little stock and some salt. Also add the clams, the rice and the rest of the stock. When the rice is half cooked, add the king prawns or prawns and stir so that it does not catch.


When the Pals “arros a la cassola” is ready – enjoy your meal!