With a little preparation a day ahead, David Swain's saffron rice dish will bring the scent of Spain to your kitchen.

Recipe David Swain | Photograph Aubrey Jonsson

Saffron rice with salted mulloway
serves 4

Good pinch of saffron threads
½ cup white wine
400g mulloway fillet
1-1½L chicken stock
1 stick celery, finely diced
½ brown onion, finely diced
½ leek, finely diced
2 cloves garlic, finely diced
2 cups Bomba rice
1 cup freshly-podded peas
½ cup chopped parsley and chives
100g semi-hard goat cheese, roughly broken into pieces
60ml olive oil
Salt & pepper to season

for the brine
1L water
60g salt
40g sugar
6 peppercorns
7 coriander seeds
1 clove
1 bay leaf
2 sprigs of fresh thyme

On the day before, steep the saffron in the white wine. On the day before, or the day of the meal, prepare the fish.

Bring all the ingredients for the brine to the boil and then chill. When chilled, cover the mulloway fillet with brine and refrigerate for ½ hour. Remove the fish from the brine and pat dry. Lightly steam the fish on the stove top or in a combi oven until flesh is set, approx. 6-10 minutes. When cooled, flake the fillet, removing bones and skin. Set aside.

Pre-boil chicken stock and have simmering on a low heat. Heat the oil in a large, heavy-bottom pan or casuela (Spanish terracotta cookware). Add the finely-diced vegetables and cook on a medium heat until translucent. Add the rice and cook over heat until it just starts sticking. Add the wine and saffron, cook until it just starts to stick. Add two cups of chicken stock and continue cooking as though cooking risotto, adding more stock as required. When rice is cooked to al dente (approx. 15 mins) add peas and fish. Keep adding stock as needed and cook for 5 more minutes.

Add the chopped herbs and cheese to the top of the rice, pushing in slightly. Drizzle the top with some olive oil and serve.

 

This recipe first appeared in the October 2021 issue of SALIFE magazine.