Arroz Verde con Pargo (Green Rice with Red Snapper)

This recipe sits somewhere between a paella and a risotto. It's flavours are Spanish and the rice is paella rice (though you can use risotto rice if you can't find it!) but the method is classically risotto-like. You add stock, you stir constantly and you finish the dish with a big handful of cheese at the end, albeit Manchego and not Parmesan...

I was lucky enough to be gifted some red snapper fillets which work perfectly here but you could use cod, sea bass or even salmon if you like or leave fish out of it and swap the chicken stock for veg stock and you have a delicious vegetarian dish instead. This is a great meal for when you want to impress - the only slight hardship is the stirring but, trust me, it's worth it. 

Arroz Verde con Pargo (Green Rice with Red Snapper)

Serves 4

oil

4 red snapper fillets

sea salt and freshly ground black pepper

Green Picada (for the Arroz Verde):

50g baby spinach 

20g basil 

20g coriander 

50g pine nuts 

1 small garlic clove 

125ml of water 

Arroz Verde:

400g of bomba (paella) rice (or risotto rice) 

2 shallots, finely diced 

1.25 litres chicken stock

75g manchego cheese, grated 

Garnish:

extra virgin olive oil

a few small parsley and basil leaves

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 .

To cook the rice, add a dash of oil to a pan set over a low-medium heat. Add the shallots, cook until tender and lightly coloured then add the rice. Cook out for a couple of minutes to form a thin shell around the rice, this will help to keep it “al dente”. Meanwhile, add the chicken stock to a pan and bring to the boil. Slowly add the boiling chicken stock, stirring constantly, cooking in same way as you would a risotto by pouring in a ladleful at a time and allowing the stock to be absorbed before adding more.

When the rice is nearly ready, brush the fish fillets with oil, 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 rest and finish cooking in the residual heat of the pan .

When the fish is ready, stir the cheese into the rice – at this stage the rice should have absorbed all the liquid and should be fairly dry. Add the picada and stir until it is fully incorporated and a vivid green colour. Season with salt and pepper.

Divide the rice between serving plates or bowls and top with a red mullet fillet. You can garnish the dish with the herbs and a drop of extra virgin olive oil, if you like.