Spanish Saucy Rice with Fish and Saffron | Arroz meloso de pescado

Pat the cod fillets dry with paper towels, then cut into bite-sized pieces of about 3-4 centimetres. Season lightly with salt and pepper, then set aside. Finely dice the onion and the deseeded kapia pepper, crush the garlic cloves, and finely chop the fresh parsley.

Bring the vegetable stock to a boil in a small saucepan, crumble in the saffron, and keep warm over low heat so that the saffron's beautiful golden colour and aroma are fully released.

Heat the extra virgin olive oil in a deep, heavy-bottomed skillet or pan over medium heat. Add the diced fish pieces and sear them for 1 minute on each side, just until they turn opaque, then remove to a plate and set aside (this keeps them juicy and tender).