Rice with red mullet

4 servings

Ingredients

For the broth:

80 ml Olive oil
1000 gr Mixed small fish
2 Ñora peppers
8 Garlic cloves
3 Ripe tomatoes
1 Leek
1 Medium onion
2 Carrots

For the rice:

1,350 ml Fish stock
400 gr Rice
40 gr Red pepper
40 gr Green pepper
40 gr Zucchini
40 gr Spring onion
40 gr Cauliflower
50 gr Salmorreta
4 Large red mullets

Preparation

In a pot, sauté the garlic and the ñora peppers, then set them aside. Use these two ingredients to create a paste (called salmorreta), which will later be used for the rice.

Sauté the vegetables, add the mixed small fish, cover with water, and simmer for approximately 45 minutes.
Separately, shed and fillet the red mullets. carefully removing any bones from the fillets. Use the heads and bones to enhance the broth.

For a paella serving four people, sauté the diced vegetables in a wide, shallow pan. Add the rice, the salmorreta, and the hot broth. Cook on high heat for about 10 minutes, then gradually reduce the heat for another 6 minutes. Let the rice rest for an additional 5 minutes.

In a non-stick pan, fry the red mullet fillets skin-side down and place them on top of the rice, allowing them to finish cooking with the heat of the dish. Beforehand, prepare a traditional aioli to which we will add a small amount of
turron paste at the end.

Alicante City of Rice

“Alicante, Ciudad de Arroz” is a project designed to highlight the city’s exceptional culinary tradition, with rice as its star ingredient.

Rice is undeniably the main attraction of Alicante’s gastronomy. In fact, you could enjoy a different rice dish every day of the year. From dry and soupy rice dishes to creamy (meloso) rice, paired with seafood, vegetables, meat, or fish. Alicante’s finest products from the sea and mountains blend harmoniously with this essential ingredient to bring you the best of the flavorful and healthy Mediterranean diet. These rice dishes, all prepared with Mediterranean passion, can be perfectly paired with the renowned Alicante DOP wines.