Spicy red rice with cod and lemon shrimp, served with soft boiled eggs.

My favourite kinds of food are the ones that you can just serve on a big platter and in the middle of the table for everyone to share, I love the look of abundance in this dish!

You can serve it with some fresh salsas, pickles or cremas from my Mexican kitchen section, don’t forget the warm corn tortillas on the side and get ready to tuck in!

*Note: adjust the heat to your taste by adding more or less chillies, cook your eggs the way you like them soft or hard boiled, make this recipe your own.

Serves 4

Ingredients:

2 1/2 cups of basmati rice (washed and rinsed)

1 fennel piece

1 leek

1 red chilli

3 tsp smoked paprika

3 tsp lemon powder

3 tsp ground cilantro

2 tsp cumin

5 cups of organic chicken or vegetable stock

Avocado oil or rapeseed oil for cooking

4 cod fillets ( 500 g approx)

500 g of shrimps 

1 lemon (juice and zest)

4 free range eggs

Maldon salt and black pepper to season 

1 tsp butter 

Chop your leek ( only the white part), your fennel and red chilli finely, add a drizzle of rapeseed or avocado oil to a big frying pan, sweat and cook your leeks and fennel with the red chilli.

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, add a bit more liquid if necessary.

In a deep sauce pan boil water, once is boiling add your eggs and time 6 minutes. Remove them from the hot water and place them in a bowl with ice and water, to stop them from cooking, once they cool down you can peel them and set them aside until you serve your rice.

At the same time I preheat my oven at 180C, I 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, then remove from the oven and break the fish meat with a fork .

Quickly sauté your shrimps with avocado oil, lemon zest, 1/2 a lemon juice and a bit of butter, salt and pepper.

In a nice platter 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, serve with warm tortillas and salsa.