Spanish saffron rice with fish

30 Min
very easy
4 People
Rating starstarstarstarstar
Paella style fish with saffron and smoked paprika spiced rice cooked with an array of veggies and finished with fresh oregano and lemon wedges.
1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork, see step 4.

2. Heat a large frypan with 2 tbsp oil. Slice onion and add to pan with saffron threads, 2 tsp smoked paprika and 1 tsp oregano. Cook for 3-4 minutes until onion has softened.

3. Slice capsicum, dice tomatoes and zucchini (alternatively grate). Add to pan as you go along with crushed garlic and 1 cup water. Cover and cook for 8-10 minutes.

4. Toss in rice, combine well and season with salt and pepper.

5. Dice fish fillets and gently stir into rice. Cover and cook over medium heat for 3-5 minutes or until cooked through.

6. Cut lemon into wedges. Serve Spanish rice and fish at the table topped with picked oregano leaves and with a side of mixed leaves and lemon wedges (see notes).

Use the rice tub to quickly measure up x 1.5 amount of water.
Cook the fish fillets whole in a frypan, if preferred.
Dress the leaves with olive oil and vinegar if you desire.
No fish option - white fish fillets are replaced with diced chicken breast. Add to pan with spices at step 2 along with the spices and onion.
Basmati rice, 1 tub (300g)
Red onion, 1/2 *
Saffron threads, 1 packet
Red capsicum, 1
Tomatoes, 2
Zucchini, 1/2 *
Garlic, 2 cloves
White fish fillets, 2 packets
Mesclun leaves, 1/2 bag (100g) *
Oregano, 1/2 packet *
Lemon, 1/2 *

Oil (for cooking), salt, pepper, smoked paprika, dried oregano