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Red mullet with arroz verde
Red mullet with arroz verde
Spanish
Starter
1 hour
Fish
Medium
Serves
10

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.

Recipe courtesy of
Ingredients

Red Mullet

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

Green Picada (for the Arroz Verde)

  • 100g of baby spinach
  • 40g of basil
  • 40g of coriander
  • 100g of pine nuts
  • 1 garlic clove
  • 250ml of water

To make the Arroz Verde

  • 800g of bomba rice
  • 4 shallots, finely diced
  • 2.5l chicken stock, good quality and tasty
  • 150g of manchego cheese, grated
  • 1 dash of olive oil
  • salt
  • pepper

To garnish

  • extra virgin olive oil
  • red amaranth cress, optional
  • basil cress, optional
  • coriander cress, optional
Method
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Method
  1. 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
  2. Fillet the red mullets, wash well and remove any pin bonesusing fish tweezers – you can ask your fishmonger to do this for you ifpreferred. Set aside in the fridge
  3. To cook the rice, add a dash of olive oil to a pan set overa low-medium heat. Add the shallots, cook until tender and lightly colouredthen add the rice. Cook out for a couple of minutes to form a thin shell aroundthe rice, this will help to keep it “al dente”. Meanwhile, add the chickenstock to a pan and bring to the boil
  4. Slowly add the boiling chicken stock, cooking in same way asyou would a risotto by pouring in a ladleful at a time and allowing the stockto be absorbed before adding more
  5. When the rice is nearly ready, brush the fish fillets withoil, 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 restand finish cooking in the residual heat of the pan
  6. When the fish is ready, stir the cheese into the rice – atthis stage the rice should have absorbed all the liquid and should be fairlydry. Add the picada and stir until it is fully incorporated and a vivid greencolour. Season with salt and pepper
  7. Divide the rice between serving plates or bowls and top witha red mullet fillet. You can garnish the dish with the herbs and a drop ofextra virgin olive oil, if desired

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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