A store-cupboard classic with proper depth, this one-pan rice gets its base from JUX Red Onion, JUX Red Pepper and JUX Garlic, with JUX Thyme and JUX Parsley rounding out the flavour from start to finish. Tinned mackerel and artichokes do the heavy lifting for texture, while a squeeze of lemon and a handful of olives keep things bright. No chopping board required, just proper Spanish-inspired flavour from what's already in the cupboard.
Ingredients (serves 2)
- 1 Tin Mackerel Fillets
- 1 tbsp Oil
- 1 tbsp JUX Red Onion
- 1 tbsp JUX Red Pepper
- 0.5 tbsp JUX Garlic
- 0.5 tbsp Tomato Purée
- 150g Artichoke Hearts
- 1 tsp JUX Thyme
- 140g Paella Rice
- 200ml Tinned Tomatoes
- 300ml Chicken Stock
- Half Lemon, juiced
- Handful of Olives
- 1 tsp JUX Parsley
Method:
- Pour the oil from the mackerel tin into your sauté pan. Add the JUX Red Onion, JUX Garlic and JUX Red Pepper, and sizzle for 30 seconds. Tear in the artichokes and stir through the tomato purée, then fry for a minute.
- Add the rice and toast for a minute. Pour in the tinned tomatoes and stock, bring to the boil, then reduce to a simmer, uncovered, for 20-25 minutes until the rice is al dente and slightly crisp on the bottom.
- Gently flake the mackerel through the rice, then finish with the olives, lemon juice and JUX Parsley.
