Rice with hake and artichokes

Prep 25 min
Cook 1 hr
Serves 4

7 tbsp olive oil
2 large onions, peeled and finely chopped
2 green peppers, deseeded and finely chopped
2 globe artichokes, trimmed to the heart, sliced into thin wedges
6 garlic cloves, peeled and finely chopped
½ tsp fennel seeds
800ml fish stock
1 tsp saffron threads
250g calasparra (paella) rice
80ml white wine or fino sherry
1 small bunch flat‑leaf parsley, roughly chopped
½ tsp sweet smoked paprika
400g hake fillets, cut into bite-sized pieces
225g piquillo peppers, torn into strips

Heat the oil in a 30-40cm paella pan or frying pan over a medium-high heat and, when hot, add the onions, peppers and artichokes, and cook for 15-20 minutes, stirring occasionally. Turn down the heat to medium, add the garlic and fennel seeds, and cook for a further two minutes, until the garlic and onions have some colour and the artichokes are tender.

Meanwhile, bring the stock to a boil, add the saffron and infuse for 10 minutes off the heat.

Add the rice to the vegetable pan and stir for a minute. (Up until now, everything can be done in advance; from here on, you need only continue 20 minutes before you wish to eat.)

Turn the heat up to medium-high, add the wine, stock, half the parsley and the paprika, and season. Don’t stir the rice after this, because it affects the channels of stock, which allow the rice to cook evenly. Simmer for 10 minutes, until there is just a little liquid left above the rice.

Spread the hake out evenly over the rice, along with its juices. Push each piece of hake under the stock. Gently shake the pan to prevent sticking, then turn down the heat to medium-low. Cook for five more minutes, until there is just a little liquid left at the bottom of the rice.

Turn off the heat and cover the pan tightly with foil. Let the rice sit for three to five minutes before serving. Decorate with strips of piquillo pepper, the rest of the parsley and the lemon. We serve this with salad and a lemony aioli.

  • The Guardian aims to publish recipes for sustainable fish. For ratings in your region, check: UK; Australia; US.

 Samantha Clark is a chef and co-founder of Moro and Morito restaurants in London.

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