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  • Recipes
  • Baked Tomato Rice with Smoked Haddock
Baked Tomato Rice with Smoked Haddock

By OcadoLife
A simple spin on paella, this Baked Tomato Rice with Smoked Haddock from OcadoLife food editor Lauren Hoffman uses jarred Spanish sofrito for ease and flavour. Smoked fish brings a little winter sunshine, but it works…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 onion, finely chopped
  • 1 tsp smoked paprika
  • 350g bomba rice
  • 75ml fino sherry or white wine (optional)
  • 350g jar Spanish sofrito
  • 1 litre vegetable stock, hot
  • 4 smoked haddock fillets
  • 1 handful of flat-leaf parsley, chopped

Method

3 steps

  1. Step 1

    Preheat the oven to 240°C/220°C fan/gas 9. Heat the oil in a large pan over medium-high heat and fry the onion for 5 mins, or until soft. Add the paprika and cook for 1 min more, then stir in the rice.

  2. Step 2

    Add the sherry (if using); cook for a few mins, stirring, until the liquid has evaporated. Stir in the sofrito and stock; season well. Transfer to a freezer-safe roasting tin and bake for 25 mins (approx.), until most of the liquid has been absorbed and the edges are starting to crisp.

  3. Step 3

    Remove from the oven; top with the fish fillets, pressing them gently into the rice. Drizzle all over with a little oil then bake for 10 mins (approx.) more, until the fish is opaque and flakes easily. Scatter over the parsley and serve.