Spanish sea bream rice with saffron and kapia pepper | Arroz con dorada

Rinse the sea bream fillets, then pat them thoroughly dry with paper towels. Cut them into bite-sized pieces, about 3-4 cm, then season lightly with salt and pepper. Finely dice the onion and kapia pepper, crush the garlic, and finely chop the parsley.

Heat the vegetable stock in a small saucepan until boiling, add the saffron, and keep warm over low heat so that the golden color and rich aroma are fully extracted.

Heat the extra virgin olive oil in a wide, flat skillet or paella pan over medium heat. Place the sea bream pieces in skin-side down, sear for 1.5 minutes, then turn them over and cook for another 1 minute until just turning opaque. Transfer to a plate and set aside.