Spanish Sea Bass Rice Pot | Arroz con Lubina

Peel the onion and garlic cloves and finely dice them. Wash and core the red bell pepper and cut into approx. 1.5 cm pieces. Rinse the parsley under cold water, shake dry, and finely chop. Wash the lemon with hot water and cut into wedges.

Heat 2 tbsp olive oil in a large, heavy skillet or roasting pan over medium heat. Add the onion, garlic, and bell pepper pieces and sauté gently for approx. 5 minutes until the vegetables are soft and fragrant.

Briefly toast the smoked paprika (approx. 30 seconds) to release its smoky aroma. Then stir in the chopped canned tomatoes and let everything simmer gently for 3–4 minutes until a smooth, thick sofrito forms.