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Angel Zapata Martin's beautiful red mullet with arroz verde recipe is the perfect dinner party dish for summer. The vibrant rice is given its beautiful colour by a spin on green picada, a sauce made from spinach, basil, coriander and pine nuts.
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To begin, make the green picada. Add all of the ingredients to a blender, blitz to a very smooth purée and set aside in the fridge – this will help to keep its vibrant green colour
Fillet the red mullets, wash well and remove any pin bones using fish tweezers – you can ask your fishmonger to do this for you if preferred. Set aside in the fridge
5 red mullet, each weighing 300g
3
To cook the rice, add a dash of olive oil to a pan set over a low-medium heat. Add the shallots, cook until tender and lightly coloured then add the rice. Cook out for a couple of minutes to form a thin shell around the rice, this will help to keep it “al dente”. Meanwhile, add the chicken stock to a pan and bring to the boil
Slowly add the boiling chicken stock, cooking in same way as you would a risotto by pouring in a ladleful at a time and allowing the stock to be absorbed before adding more
5
When the rice is nearly ready, brush the fish fillets with oil, season with salt and fry skin-side down in a hot pan. Once the skin is golden, turn the fillets and immediately remove from the heat. Leave to rest and finish cooking in the residual heat of the pan
When the fish is ready, stir the cheese into the rice – at this stage the rice should have absorbed all the liquid and should be fairly dry. Add the picada and stir until it is fully incorporated and a vivid green colour. Season with salt and pepper
Divide the rice between serving plates or bowls and top with a red mullet fillet. You can garnish the dish with the herbs and a drop of extra virgin olive oil, if desired
As executive chef of London’s three Barrafina restaurants, Angel Zapata Martin is a figurehead for authentic Spanish tapas in the UK.
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Red mullet with arroz verde
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