Red mullet with arroz verde


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Red mullet

  • 5 red mullet, each weighing 300g
  • extra virgin olive oil
  • salt

Green picada (for the arroz verde)

To make the arroz verde

To garnish

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
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
  • 1 dash of olive oil
  • 4 shallots, finely diced
  • 800g of bomba rice
  • 2.5l chicken stock, good quality and tasty
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
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
  • salt
  • extra virgin olive oil
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
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