Arroz a la Tumbada

Method

1. Griddle toast the chillies and garlic in a dry frying-pan for 10-15 minutes until blackened in spots.

2. Rinse the rice in several changes of cold water.

3. Heat half the oil in a large saucepan and when it is smoking hot throw in the mussels, cover with a lid and cook for 2-3 minutes, shaking from time to time. The mussels will be cooked as they open. Empty the contents through a fine sieve and reserve this cooking liquor.

4. Pour the remaining oil in the pan and lightly fry the onions over a medium heat for 5-10 minutes, so that they soften but do not colour.

5. Blend the chillies, garlic and tomatoes in a food processor to get a rough sauce.

6. Meanwhile add the rice to the onion and cook for a few minutes before adding the tomatoes. Cook for another 3-4 minutes before adding half the water or stock and the mussel juices. Cook, stirring frequently for about 5 minutes before adding the rest of the liquid.

7. Simmer for 10 minutes and then add the fish and the herbs, cook for 4 – 5 minutes. Serve.