"For this almost spring like day. Spicy red rice with lemon shrimps and cod, served with soft boiled eggs is the best meal. So good is on repeat in my home often, when you serve squeeze more fresh lemon on top and add a drizzle of extra virgin olive oil on top with fresh herbs, and I swear it almost feels like summer."
Spicy Red Rice with Lemon Shrimp and Cod
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- Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 1/2 cups basmati rice, washed and rinsed
- 1 bulb fennel, chopped
- 1 leek, chopped
- 1 red chili pepper, minced
- 3 teaspoons smoked paprika
- 3 teaspoons lemon powder
- 1 pound fillet cod
- 1 pound shrimp
- 1 lemon, zested and juiced
- 4 eggs
- Maldon salt, as needed
- Black pepper, as needed
- 1 teaspoon butter
Method
Step 1
Add a drizzle of rapeseed or avocado oil to a big frying pan, sweat and cook your leeks and fennel with the chili, then add your rice and keep stirring on low heat.
Step 2
Add your dry spices and stir well, you want to fry the rice for a bit and the spices will develop a lovely aroma, then add your stock a pinch of salt and ground black pepper stir in and cover with a lid, cook on a low heat until your liquid evaporates and then your rice should be cooked, do not stir while is cooking as it will become mushy, add a bit more liquid if necessary.
Step 3
In a large saucepan, par boil water. Once it is boiling, add your eggs carefully and cook for 6 minutes. Remove eggs quickly from the water and place in a bowl with ice water. Once they cool down, peel them and set them aside until you serve your rice.
Step 4
Preheat oven to 350ºF. Prepare a lined tray with baking paper, place the cod fillets on the tray, add a pinch of salt and olive oil, bake for a few minutes until cooked and when the meat becomes flaky, remove from the oven and break the fish meat with a fork.
Step 5
Quickly sauté your shrimp with avocado oil, lemon zest, juice of half a lemon, and a bit of butter, salt and pepper.
Step 6
Serve your spicy rice, add the flaky cod on top, as well as the shrimp and juices, cut your eggs in half and place them over the rice, finish the dish with a drizzle of avocado oil, half of the lemon juice and fennel tops scattered.