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