Red mullet with arroz verde by Barrafina

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Red mullet with arroz verde

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Red mullet with arroz verde

Spanish

Starter

1 hour

Fish

Medium

Serves

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

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 bonesusing fish tweezers – you can ask your fishmonger to do this for you ifpreferred. Set aside in the fridge
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
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
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
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
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