This is simply the only way to cook red mullet, and it pairs fantastically with the delighfully lively arroz verde. The rice gets its colour from the green picada, a mix of spinach, basil, coriander, pine nuts and garlic, and the visual effect against the ruby tinged, cripy skin of the mullet is something to behold.
Red Mullet
Green Picada (for the Arroz Verde)
To make the Arroz Verde
To garnish
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