Rice with red mullet

In a pot, sauté the garlic and the ñora peppers, then set them aside. Use these two ingredients to create a paste (called salmorreta), which will later be used for the rice.

Sauté the vegetables, add the mixed small fish, cover with water, and simmer for approximately 45 minutes.
Separately, shed and fillet the red mullets. carefully removing any bones from the fillets. Use the heads and bones to enhance the broth.

For a paella serving four people, sauté the diced vegetables in a wide, shallow pan. Add the rice, the salmorreta, and the hot broth. Cook on high heat for about 10 minutes, then gradually reduce the heat for another 6 minutes. Let the rice rest for an additional 5 minutes.

In a non-stick pan, fry the red mullet fillets skin-side down and place them on top of the rice, allowing them to finish cooking with the heat of the dish. Beforehand, prepare a traditional aioli to which we will add a small amount of
turron paste at the end.