Sea Bream Fillet on Seafood Rice

Paella-inspired dish adding saffron alioli

For the fish:
4 pieces of sea bream fillet (around 140g each)
Olive oil

For the rice:
120g cooked octopus
8 prawn tails
16 mussels
30g shallots (diced)
50g yellow pepper
50g red pepper
80g round-grain rice
50g white wine
200g seafood stock

For the saffron aioli:
1 clove garlic
120g olive oil
50g milk
1.5g salt
4 threads saffron

Heat the olive oil in a pan and add the shallots and peppers. Add the rice, white wine and stock and reduce heat. Let simmer for 15 minutes before adding the seafood. Pan fry the sea bream in a splash of olive oil, thyme and salt. For the alioli mix all the ingredients and add a little oil. Combine the three elements and garnish with rosemary and watercress.

Photos: Sara Savage · Chef: Gerhard Berktold · Styling: Helen Cummins

Dr. Helen Cummins is a lifestyle editor, marketeer and successful entrepreneur, who has lived and worked in Palma de Mallorca for the past 20 years. She launched in 2003 which has grown into one of the island’s largest websites with over 6 million visits per annum.

The website is a collection of all the things Helen values since moving to the island, running abcMallorca Digital Media and creating an idyllic life in Son Vida with her husband Georg and daughter Eva.

Slow Living Mallorca is what sits at the heart of the hc/ website, which aims to inspire you to slow down and appreciate the Mediterranean lifestyle. Alongside her editorial team, Helen handpicks the recommended businesses showcased here that adhere to SLOW: Sustainable, Local, Organic and made with Love.