Saffron Curry Rice with Red Mullet

Name: Saffron Curry Rice with Red Mullet
Total time: 35 min
Yield: 4
Cuisine: Europe
Ingredients: 1 can saffron strands; 75 ml dry white wine; 2 shallots; 1 Garlic clove; 2 tbsp plant oil; 250 g Spanish short-grain rice; 0.5 tsp Curry Powder; 500 ml vegetable broth; 4 red mullet fillets (headless, ready to cook); Sea salt; black pepper; 2 tbsp olive oil; lemon juice (for drizzling)

Prep: —

| Servings: 4 | Cook: —

Saffron-Curry rice with red mullet is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!

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Ingredients

1 can saffron strands
75 ml dry white wine
2 shallots
1 Garlic clove
2 tbsp plant oil
250 g Spanish short-grain rice
0.5 tsp Curry Powder
500 ml vegetable broth
4 red mullet fillets (headless, ready to cook)
Sea salt
black pepper
2 tbsp olive oil
lemon juice (for drizzling)

Instructions

1.
Soak the saffron in wine. Peel and finely chop the shallots and garlic. Sauté in hot oil until translucent, add rice and curry powder, stir for a moment. Strain the saffron wine into the pan, top with broth, and cook the rice, stirring occasionally, for about 15 minutes until al dente.
2.
Meanwhile, rinse the mullet fillets, pat dry, season with salt and pepper. Sear in hot olive oil for about 4 minutes per side, then remove from heat, drizzle with lemon juice, cover and let rest for 2 more minutes.
3.
Plate the fish on top of the rice.