Delicious Spanish Mackerel Rice Recipe

Spanish mackerel recipes come in all shapes and forms, but if you are looking for one that can be the perfect stand-alone main dish, then you are in the right place. 

We are talking about the mackerel rice recipe, a true hidden gem among Spanish recipes that combines all of the savory flavors of Andalusia in just one dish.

In this article you will learn everything about this Spanish mackerel recipe: from how to make it from scratch to tips on storing and serving the dish.

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Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Peppered mackerel recipe

• Salted mackerel recipe

• Spanish Baked Mackerel Recipe

Background of the Dish

There isn’t an exact date for the creation of the mackerel rice recipe, because the fishing of mackerel was always popular in Southern Spain.

Spanish mackerel and rice recipes, in particular, reach a high peak during the fall and winter seasons since they are the best option when you need a meal to fill you up with nutrients.

Besides that, this mackerel fish recipe has all the flavors that an Andalusian recipe for the colder days should have: Onion and garlic sauteed in olive oil, seafood, and Spanish rice.

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Things You’ll Need for Mackerel Rice Recipe

To prepare this mackerel rice recipe you will need Spanish rice (short or medium-grain), mackerel filet, bell peppers, onion, and garlic clove as the main ingredients.

As an alternative to pan frying, you can make it a baked mackerel or a mackerel fry recipe.

Ingredients

• 5 mackerel filets
• 2 cups (450gr) Spanish rice (such as Bomba or Arborio rice)
• 1 onion
• 2 garlic clove
• 1 red bell pepper
• 1 green bell pepper
• 1 tomato
• 1/2 cup (100gr) frozen peas
• 1/2 teaspoon saffron threads
• 4 cups (960ml) fish or vegetable broth
• 1/4 cup (60ml) white wine (optional)
• Salt and pepper to taste
• 1 tablespoon Fresh chopped parsley (for garnish)

How to Make Mackerel Rice Recipe – Step by Step Guide

1. To start with this mackerel rice recipe, peel and mince the garlic cloves. Also, peel and chop the onion into small squares. Cut the bell peppers, discard the seeds, and chop them into small pieces. Wash and chop the tomato. Thaw and rinse the frozen peas. Set aside.

2. After that, season the clean Spanish mackerel steak or filets with salt and pepper on both sides. Heat a large skillet or frying pan over medium-high heat and add enough olive oil to coat the bottom of the pan.

3. Now, place the Spanish mackerel filet in the hot pan, skin side down. Cook for about 4 minutes on each side until the skin is crispy and the meat is cooked through. Remove from the pan and keep warm.

4. Then using a separate large and deep skillet or paella pan, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.

5. Next, stir in the diced red and green bell peppers, and cook for a few more minutes until they begin to soften. Add the diced tomato and cook for another 3 minutes until it breaks down and releases its juices.

6. As an optional step and only if using saffron threads, crush them and dissolve in a tablespoon of hot water. Add the saffron water to the pan to infuse the rice with color and flavor.

7. After that, add the rice to the pan and stir to coat it with the vegetable mixture. Pour in the white wine (if using) and allow it to simmer until it mostly evaporates.

8. Start adding the fish or vegetable broth, one cup at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding more. Continue this process until the rice is tender and creamy, which should take about 20 minutes.

9. About 5 minutes before the rice is done, stir in the frozen peas and continue cooking. Season the rice with salt and pepper to taste. Once the rice is cooked and has a creamy consistency, remove it from heat.

10. For the final step on this mackerel rice recipe just put the fish on top of the rice. Optionally, you can garnish it with chopped fresh parsley. Now serve your dish hot and enjoy.

Substitution of Ingredients

There are a few tweaks that you can make to this mackerel rice recipe without it losing its amazing flavor and Andalusian essence.

Since this is an authentic Spanish rice recipe we recommend using rice from the region, such as bomba or arborio rice, but any medium or short-grain white rice will work.

For an alternative way of cooking Spanish mackerel, you can follow a mackerel oven recipe and continue with this recipe just the same.

Now if you simply don’t like cooking fish, just make any canned mackerel recipe with rice and use canned fish for this recipe too.

Lastly, you can do like other recipes for Spanish mackerel and prepare this one with king mackerel steaks instead of filets (we recommend asking your fishmonger to clean them).

Other Spanish rice recipes with fish that you should try are the arroz con bogavante and of course, the famous Valenciana paella, or the classic paella.

Tips on Serving Mackerel Rice Recipe

We simply love rice and mackerel recipes because as soon as you finish preparing it, you will have a fantastic main dish ready to be served.

With other mackerel filet recipes, you would need a side dish for serving, but since you serve this dish with rice, there is no need for a side or an appetizer.

Once you finish making the mackerel filet recipe just plate it, and optionally you can top it with fresh chopped parsley or shredded parmesan cheese.

You can serve a smaller portion of this mackerel rice recipe dish and enjoy it as an appetizer or tapas, or with cooked vegetables like broccoli, cauliflower, and carrots (for a healthier alternative).

Try other delicious Spanish mackerel recipes like the Spanish mackerel fillet, grilled mackerel recipe or the easy-to-make baked mackerel in foil.

How to Store Mackerel Rice Recipe

One of the reasons why the easy Spanish rice recipes are so popular is because you can store them for a long amount of time, and thankfully you can do the same with this one.

As soon as you finish making the mackerel rice recipe, let it cool down to room temperature and then place it in a covered container (with a lid or plastic wrap).

Then, take the fish and rice to the fridge where it can last up to 3 days, or freeze it for up to 30 days.

We recommend labeling the container with the exact date, so you know for a fact when you made it and how long you have to enjoy this dish.

Other seafood recipes that you can prepare and freeze are the roasted mackerel recipe and the mackerel steaks recipe.

Recipe Card: Mackerel Rice Recipe

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