Get right into the heart of Spanish cuisine with this Sea Bream on Saffron Rice with Chorizo and Parsley & Lemon Oil recipe. A flawless fusion of ingredients and flavours typically found in paella, this dish presents a unique culinary adventure that is sure to delight your taste buds.
The Sea Bream is an exquisite fish celebrated for its delicate yet distinctly sweet flavour. Expertly seared to ensure a crispy exterior while preserving its tender interior, the sea bream emerges as a truly luxurious element in this dish, delivering a taste of the ocean in every bite.
The star accompaniment to the sea bream is the Saffron Rice. Perfumed with the intoxicating aroma of saffron, the rice adds a vibrant, golden hue to the dish while providing a comforting texture. The infusion of saffron also introduces a subtle floral note that enhances the overall flavour profile, lending an exotic touch to the recipe.
Adding a punch of robust flavour, the Chorizo offers a smoky and spicy counterpoint to the delicate sea bream. Its crispy texture and rich taste complement the smoothness of the rice and intensify the dish’s overall gastronomic appeal.
To tie the dish together, a drizzle of Parsley & Lemon Oil is added. This vibrant green oil, zesty with fresh lemon and fragrant with parsley, adds a refreshing note that beautifully cuts through the richness of the dish. It not only balances the flavours but also elevates the visual presentation of the meal.
This Sea Bream on Saffron Rice with Chorizo and Parsley & Lemon Oil recipe is a delightful dance of Spanish-inspired flavours. The beautifully combined elements and captivating taste experience make it an enticing choice for a special dinner or any time you’re in the mood for a gourmet meal.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Chopping Board, Sharp Knife, Fine Grater (or Garlic Press), Baking Tray, Measuring Jug, Saucepan, Mixing Bowl and a Frying Pan.
Sea Bream on Saffron Rice with Chorizo and Parsley & Lemon Oil
Print RecipeIngredients
- 1 Onion
- 1 Red Pepper
- 1 Bunch of Flat Leaf Parsley
- 1 Tbsp Chicken Stock Powder
- 60g Chorizo
- 2 Sea Bream Fillets
- 1 Garlic Clove
- 1 Green Pepper
- 1 Lemon
- 1 Tbsp Saffron
- 175g Risotto Rice
Instructions
Step 1: Preheat your oven to 200°C and put the kettle on to boil. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Halve the peppers and discard the core and seeds. Slice into thin strips. Put the pepper slices on a baking tray, drizzle with oil, a pinch of salt and pepper. Set aside.
Roughly chop the parsley (stalks and all). Zest the lemon, then cut it into wedges.
Step 2: Pour the boiling water (see ingredient for amount) into a measuring jug and add the chicken stock and saffron powder. Stir to dissolve.
Add some oil to a large ovenproof saucepan on medium-high heat (if you don’t have one, transfer to an ovenproof dish later). When hot, add the chorizo and fry until starting to brown, 2-3 mins.
Add the onion, and cook until soft, 5 mins. Stir in the garlic and cook for 1 minute.
Step 3: Add the rice, stir to coat in the oil and spices. Add the stock and bring the mixture to the boil (then transfer to an ovenproof dish if necessary). Cover with a tight fitting lid (or foil), cook on the middle shelf of your oven for 20-25 mins.
TIP: Check after 20 mins to see if the rice is cooked and the liquid absorbed.
Roast the peppers on the middle shelf of your oven until soft and charred, 15-20 mins, the remove and set aside.
Step 4: Meanwhile, place the sea bream in a mixing bowl and add half the lemon zest, a glug of oil and a pinch of salt.
Rub the flavours all over the fish and set aside.
Step 5: About 5 minutes before the rice is ready, put a frying pan on medium-high heat (no oil). Once hot, carefully lay in the sea bream fillets, skin-side down.
Cook until the edges begin to brown and the skin is crispy, 3-4 mins – don’t move them during this time, then turn and cook for 2-3 mins on the other side. Remove your pan from the heat.
IMPORTANT: The fish is cooked when opaque all the way through.
Step 6: When the rice is ready, remove it from your oven and leave to cool for a couple of minutes. Stir the peppers into the rice with the remaining lemon zest, the parsley and a squeeze of lemon juice. Add a splash of water to loosen if needed, then taste and season with salt and pepper if needed.
Share between your bowls, top with the sea bream, skin side up and spoon over the remaining lemon oil.
Serve with the remaining lemon wedges to squeeze over at the table. Enjoy!
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