Golden grey mullet in paella broth with bomba rice, squid, and prawns

Ingredients

• 1.2 kg whole golden grey mullet, gutted and scaled, ultra-fresh
• 320 g bomba rice
• 300 g cleaned squid
• 500 g raw whole prawns with heads
• 900 ml ready-to-use fish stock
• 250 g canned crushed tomatoes
• 1 piece fresh red bell pepper
• 1 piece yellow onion
• 3 cloves fresh garlic
• 1 bunch fresh scallions
• 4 tbsp extra-virgin olive oil
• 1 tsp toasted sesame oil
• 10 cl dry white wine
• 1 pinch saffron threads
• 1 piece fresh red chili
• 1 piece organic unwaxed lemon
• 0.5 bunches fresh flat-leaf parsley
• to taste fine salt
• to taste black peppercorns

Method

1. Prepare the golden grey mullet: ensure it is gutted and scaled, quickly rinse the cavity, then thoroughly pat the skin and interior dry with paper towels. Season the flesh and skin lightly with salt and pepper, tuck a little lemon zest into the cavity, and refrigerate at 4 °C for 20 minutes; the skin should feel dry and matte to the touch.
2. Prepare the seafood: peel the prawns, reserving the heads and shells to enrich the stock, and keep the tails chilled. Slice the squid into even strips about 1 cm wide.
3. Warm the stock: pour the fish stock into a saucepan along with the saffron and reserved prawn heads and shells. Bring to a gentle simmer (around 85 °C - 90 °C) for 10 minutes without boiling vigorously, then strain and keep warm.
4. Build the sofrito: heat the olive oil in a large paella pan or wide skillet over medium heat (around 150 °C). Add the finely sliced onion, bell pepper, and garlic, then sweat for 10 minutes, stirring regularly, until the vegetables are translucent, tender, and lightly golden.
5. Reduce the tomato: add the crushed tomatoes to the sofrito and simmer vigorously over medium-high heat for 8 minutes, until the excess moisture evaporates, the puree turns a deep brick-red, and oil begins to separate around the edges.
6. Toast the rice: add the bomba rice to the skillet and stir for 2 minutes over medium heat to coat the grains thoroughly in the oil and sofrito, until translucent with a white chalky center and gently crackling.
7. Deglaze and add stock: pour in the white wine and let it reduce completely over high heat for 2 minutes until the harsh alcohol aroma cooks off. Pour in the hot, strained stock, stir gently once to distribute the rice evenly, season with salt, and do not stir again.
8. Cook the bomba rice: simmer over medium-high heat (maintaining gentle, steady bubbles) for 8 minutes, then reduce the heat to low for 5 minutes once the liquid reaches the level of the grains; the rice should absorb two-thirds of the broth while retaining an al dente core.
9. Sear the mullet: in a smoking-hot skillet with a drizzle of olive oil at 180 °C, place the mullet skin-side down and sear undisturbed over high heat for 3 minutes to achieve a crisp, deep-golden crust. Gently flip and sear the other side for just 1 minute; the center should remain translucent (around 38 °C to 40 °C).
10. Add the seafood and fish: scatter the squid strips and prawn tails directly over the warm rice. Rest the seared golden grey mullet in the center of the pan.
11. Final cooking and rest: cover the pan with a tight lid or a large sheet of aluminum foil and cook over very low heat for 4 minutes, until the prawns turn pink and opaque and the mullet reaches 50 °C at the thickest part. Remove from the heat and let rest covered for a full 5 minutes to relax the proteins and finish absorbing the flavorful broth.
12. Make the finishing drizzle: in a small bowl, whisk the toasted sesame oil with a squeeze of lemon juice, a pinch of lemon zest, the sliced red chili, chopped scallions, and chopped flat-leaf parsley. Spoon lightly around the fish and across the rice.
13. Serve: bring the hot paella pan directly to the table or plate onto warm dishes with the tender, saucy rice, melt-in-your-mouth squid, juicy prawns, and gently filleted mullet.

Nutrition

Per serving

Energy

834.2 kcal

Protein

70.88 g

Carbohydrate

74.91 g

Fat

24.83 g

Fibre

3.85 g

Calcium

37.44 mg

Iron

1.56 mg

Magnesium

58.85 mg