Caldero murciano | Spanish rice with sea bass and alioli

First, prepare the quick alioli: peel 2 cloves of garlic and crush them very finely in a mortar or using a garlic press. Mix the crushed garlic with mayonnaise, a teaspoon of freshly squeezed lemon juice, and a pinch of sea salt. Keep the sauce chilled until serving.

Cut the sea bass fillets into bite-sized pieces and season them lightly with a pinch of salt and ground black pepper. Heat 20 ml of olive oil in a deep saucepan or large frying pan over medium heat. Add the remaining finely chopped garlic cloves and sauté for 1 minute until golden and fragrant, making sure they do not burn.

Add the sweet paprika powder and tomato purée to the pan, stirring vigorously for 1-2 minutes. Pour in the warm vegetable stock and add the saffron threads. Bring the liquid to a boil, then place the sea bass pieces into the flavorful broth. Poach the fish over low heat for 4-5 minutes until the flesh turns opaque and tender. Carefully transfer the fish pieces to a warm plate and cover loosely to keep them moist.