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–+ servings
Total Time :45 minutes
Servings: 6

INGREDIENTS
 

  • 1 large white onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 4 medium tomatoes, peeled and finely chopped
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cups/400 grams short-grain or Arborio rice
  • 1/4 cup olive oil
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon sweet paprika
  • 5 saffron threads, soaked in 1/2 cup hot water
  • 3½ cups chicken stock, vegetable stock, or water
  • 9 ounces/250 grams skinless seabass fillet, cut into strips
  • 2 whole fresh chili peppers
  • A handful of fresh parsley, finely chopped
  • Juice of 1/2 lemon

INSTRUCTIONS

  • In a wide, shallow skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and golden, about 6 to 8 minutes. Stir in the bell peppers and garlic and cook for another minute.
  • Add the salt, black pepper, and paprika, stirring well to coat the vegetables. Stir in the tomatoes and cook for 3 minutes, letting them soften and break down slightly.
  • Add the rice and saffron liquid, stirring to coat the grains evenly. Pour in the stock and bring to a gentle simmer. Cook over medium heat for 12 minutes, stirring occasionally, until most of the liquid is absorbed.
  • Arrange the seabass strips over the rice and place the whole chili peppers in the center. Cover loosely with foil and cook for 3 to 4 minutes more, until the fish is opaque and flakes easily.
  • Scatter with chopped parsley and finish with a squeeze of lemon just before serving.