Name: Crispy red mullet rice with saffron aioli & lemon olive salsa
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 4 red mullet (around 300g), descaled and filleted (keep the bones for stock); 2 shallots halved; small bunch of parsley stalks and leaves separated; 2 generous pinches of saffron; 4 tbsp olive oil; 2 garlic cloves crushed or finely chopped; 350g paella rice; 100ml white wine; 100g green olives chopped; 1 preserved lemon centre discarded, peel finely chopped to a paste; 1 lemon zested and juiced; 3 tbsp extra virgin olive oil; 2 good pinches of saffron; 200g good quality mayo; 2 garlic cloves crushed

A serving of crispy red mullet rice with saffron aioli & lemon olive salsa

4 red mullet
(around 300g), descaled and filleted (keep the bones for stock)
2 shallots
halved
small bunch of parsley
stalks and leaves separated
2 generous pinches of saffron
4 tbsp olive oil
2 garlic cloves
crushed or finely chopped
350g paella rice
100ml white wine

For the salsa

100g green olives
chopped
1 preserved lemon
centre discarded, peel finely chopped to a paste
1 lemon
zested and juiced
3 tbsp extra virgin olive oil

For the aioli

2 good pinches of saffron
200g good quality mayo
2 garlic cloves
crushed

Method

step 1
Put the fish bones, shallots and parsley stalks in a saucepan. Cover with 1 litre of water (or enough to cover the bones) and add the saffron. Bring to a gentle bubble and simmer over a low heat for 20 mins. Strain the fish stock. Will keep chilled for a few days or frozen for six months.
step 2
Check the fish fillets for bones, removing any you come across using tweezers. Cut each fillet into two or three pieces, season with salt and a pinch of saffron, then rub with 2 tbsp of the olive oil to coat. Heat the oven to 200C/180C fan/gas 6 and reheat the fish stock if it is cold. You should have about 800ml (top up with more water if necessary).
step 3
Heat 2 tbsp of the olive oil in a large ovenproof frying pan or paella pan. Add the garlic and sizzle for 30 seconds, then stir in the rice. After another minute, add the wine, stirring, until it has been absorbed by the rice. Pour in the hot stock and season well with salt. Bake for 25 mins (don’t cover the pan).
step 4
While the rice bakes, make the aioli. Pour 1 tbsp kettle-hot water over the saffron and leave to steep for 5 mins, then mix with the mayo and garlic. In another bowl, make the salsa by combining all of the ingredients – the preserved lemon will be very salty so check before adding any extra salt.
step 5
Carefully remove the dish from the oven and increase the heat to 220C/200C fan/gas 7. Place the fish pieces on top of the rice, skin-side up. Bake for 8 mins more until the rice is crispy on top and tender when you dig into the centre, and the fish is just opaque. Scatter with the parsley leaves and serve with the aioli and salsa.