1. Make the Alicante salmorreta:
In a small pan, add a drizzle of olive oil and fry the garlic and ñora pepper. Once fried, add the tomato sauce, blend everything, and set aside. Later, you will add a couple of tablespoons of this mixture to the rice.
2. Cook the base:
In a paella pan (or similar) with a drizzle of olive oil, lightly sauté the finely sliced spring onions (or young garlic) and the red bell pepper. Once softened, add two tablespoons of the salmorreta and the rice. Stir well to coat and toast the rice, then pour in the fish stock.
3. Cook the rice:
Add saffron or food coloring and cook for 18 minutes:
the first 5 minutes on high heat, then the remaining time on low heat. Adjust salt if needed.
4. Finish the dish:
About 3 minutes before removing from heat, place the Sea Lingote slices on top of the rice. Sprinkle with chopped parsley and let it rest for a few minutes before serving.
(*) Recipe created by Tomás Écija, chef of the restaurants El Albero and La Maita, both in Murcia.
