Spanish rice pan with fish and seafood

Ingredients for 2 servings:

• 1 cup rice
• 2 pollock fillets
• 120 g seafood, frozen (squid rings, shrimp, mussels)
• 1 onion(s)
• 1 garlic clove(s)
• 6 tomatoes, dried, pickled
• ½ tsp fennel seeds
• e.g. lemon juice
• e.g. salt and pepper
• 4 tbsp salsa verde
• ½ bunch parsley
• 2 cups water
• 3 tbsp oil from the pickled tomatoes

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple Spanish farmer’s dish from the Canary Islands

Peel the onion and garlic clove and finely dice. Slice the sun-dried tomatoes into strips. Wash and finely chop the parsley. Rinse the fish fillets, cut into larger cubes, baste with lemon juice, season with salt and pepper, and let stand for 10 minutes. Bring the rice to a boil with 1.5 cups of salted water and simmer for about 18 minutes, or until the rice is almost tender. It should still have a bit of bite, as it will continue to cook in the pan. Add 2 tablespoons of oil from the pickled tomatoes to a pan. Lightly fry the fish cubes on one side, then flip them over and add the unthawed seafood, fry briefly, and turn the seafood over. This shouldn’t take too long—about 5 minutes in total. Now remove everything from the pan. Add another 1 tablespoon of oil to the pan, reduce the heat, and sauté the onion cubes while stirring. Add the garlic and tomato strips and sauté them as well. Lightly press the fennel seeds and add them as well. Pour in half a cup of water and let everything simmer, covered, for 3 minutes. Add the rice, fish, and seafood to the pan and stir gently. Stir in the salsa verde (Spanish green sauce), sprinkle with chopped parsley, and season with salt and pepper. Serve with a mixed salad. A light white wine goes very well with it.