Instructions

1. 1

   Place the fish in a single layer in a large frying pan. Pour over enough water to cover and heat gently to simmering point. Simmer for 5 minutes, then drain.

   
   

2. 2

   Meanwhile, cook the rice in boiling, salted water with a few saffron threads for 10-12 minutes, or according to packet instructions. When the rice is cooked, drain and stir in the butter.

   
   

3. 3

   Flake the fish into large chunks and add them to the rice. Discard the skin and bones.

   
   

4. 4

   Remove the yolks from the hard boiled eggs and reserve. Chop the egg whites and stir into the rice. Add the chopped parsley, and season to taste with salt and pepper.

   
   

5. 5

   Divide the mixture between heated plates and crumble the reserved egg yolks across the top with more chopped parsley. Serve garnished with lemon wedges.