Crispy red mullet rice with saffron aioli and lemon-olive salsa

• red mullet↗4

  (about 300 g), cleaned of scales and fillet (keep bones for broth)

• shallot↗2

  split in half

• parsley↗small bunch of

  stems and leaves separated

• saffron↗2 generous pinches of
• olive oil↗4 tbsp tbsp
• garlic cloves↗2

  chopped or finely sliced

• paella rice350g g
• white wine↗100ml ml
• green olives↗100g g

  sliced

• preserved lemon1

  center removed, peel finely chopped into paste

• lemon↗1

  zest and juice

• extra virgin olive oil↗3 tbsp tbsp
• saffron↗2 good pinches of
• quality mayonnaise↗200g g
• garlic cloves↗2

  chopped

Step-by-step instructions

1. 1

   Place the fish bones, shallot and parsley stems in a pot. Add 1 litre of water (or enough to cover the bones) and the saffron. Bring to a gentle boil and simmer over low heat for 20 minutes. Strain the fish broth. It can be kept in the fridge for a few days or frozen for up to six months.

2. 2

   Check the fish fillets for any bones, removing them with tweezers. Cut each fillet into two‑three pieces, season with salt and a pinch of saffron, then coat with 2 tbsp olive oil. Preheat the oven to 200 °C/180 °C convection/gas 6 and warm the fish broth if cold. You should have about 800 ml left (add more water if needed).

3. 3

   Heat 2 tbsp olive oil in a large oven‑safe skillet or paella pan. Add the garlic and sauté for 30 seconds, then stir in the rice. After another minute add the wine, stirring constantly until the rice absorbs it. Pour in the hot broth and season well with salt. Bake for 25 minutes (do not cover the pan).

4. 4

   While the rice is baking, prepare the aioli. Pour 1 tbsp boiling water over the saffron and let steep for 5 minutes, then mix with mayonnaise and garlic. In another bowl make the salsa by combining all ingredients – the preserved lemon is very salty, so taste before adding extra salt.

5. 5

   Carefully remove the dish from the oven and increase the temperature to 220 °C/200 °C convection/gas 7. Arrange the fish pieces on top of the rice, skin side up. Bake for another 8 minutes, until the rice is crisp on top and tender in the centre, and the fish is just barely opaque. Sprinkle with parsley leaves and serve with the aioli and salsa.