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Spanish Sea Bream Rice Pot | Aromatic One-Pot
(0)
40 min
Under an hour
Knuspr-Küche
Ein traditioneller spanischer One-Pot-Klassiker: Zarte Doradenfilets gegart auf aromatischem Safran-Reis mit Paprika, Tomaten und feinem Olivenöl.
Ingredients
Preparation method
Preparation & sofrito
Finely dice the onion and garlic cloves. Deseed the red bell pepper and cut into bite-sized pieces. Finely chop the parsley and cut the lemon into wedges.
Heat 2 tbsp of olive oil in a large, deep frying pan or braising pot. Gently sweat the onion, garlic, and bell pepper over medium heat for about 5 minutes until the vegetables are soft and aromatic.
Briefly stir in the smoked paprika, then add the diced canned tomatoes and simmer for about 3–4 minutes until a thick sofrito base forms.
Chef's tip
For a delicate golden crust at the bottom of the pan (the famous Spanish socarrat), slightly increase the heat in the last 2 minutes until the rice crackles softly.
Cleaned fish fillets with skin retain their juiciness and delicate aroma especially well during gentle steaming.
40 min
Under an hour
