TO PREPARE THE RICE:
- 400 grams of rice Designation of Origin (D.O) “Bomba variety Arròs de València”
- 1200 ml of fennel-flavoured fish stock
- 100 grams of onions
- 50 grams of tomatoes
- 2 garlic cloves
- Sweet paprika, at taste
- 25 grams of fennel bulb
- Wild fennel, at taste (or, if unavailable, cultivated fennel leaves)
- 25 grams of spring garlic
FOR THE MACKEREL:
- 500 grams of fresh mackerel
- 300 grams of salt
Preparation:
Prepare a base sauce with the onion, the tomato, the garlic cloves, the fennel bulb, the spring garlic and the sweet paprika. It should be very tender and soft. Then add the rice, fry gently and pour in the fish stock. Cook for 15 minutes and let it rest and simmer. At this point, add the wild fennel and set aside.
Meanwhile, clean the mackerel fillets and cover them with salt for 7 minutes. After that time, clean them and set them aside.
When plating, lightly grill the mackerel, being careful not to overcook it, and place it on top of the rice once it is cooked.
