Baked rice with sardines and aioli

 

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4


00. Matt Tebbutt recipe templateBy Matt Tebbutt
From Saturday Kitchen

Ingredients

For the saffron aioli

  • 1 free-range egg yolk
  • 1 free-range egg
  • 3 garlic cloves, crushed
  • 200ml/7fl oz olive oil
  • 1 lemon, juice only
  • salt, to taste

For the baked rice and sardines

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 fennel bulb, cored removed, diced, fennel tops reserved
  • 1 tsp fresh chopped thyme
  • 1 beef tomato, finely chopped
  • 1 bay leaf
  • pinch saffron
  • 100ml/3½fl oz white wine
  • 50ml/2fl oz vermouth
  • 200g/7oz arborio rice
  • 1litre/1¾ pint hot fish stock
  • 3 small whole sardines, cleaned and prepared