The green comes from a green picada, a seasoning sauce typical of Spanish cuisine, which is made first.
For two servings, put into a blender or food processor 30g baby spinach, 15g basil leaves, 15g coriander, 35g pine nuts and a cove of garlic,
together with 100 ml water, and blitz this into a smooth purée. Set aside in the refrigerator.
Cook the rice, as follows: fry a finely chopped banana shallot in a little olive oil until softened, then add a cup of bomba rice,
stirring to coat with the oil. Stir in a cup of boiling chicken stock and simmer until mostly absorbed, then keep adding more stock,
as for a risotto, until the rice is almost cooked.
Season fillets of redfish (you could also use other sorts of fish, such as red mullet) and fry skin side down, until the skin is golden
and crispy, turn the fillets over and remove from the heat. They will continue to cook while you finish off the rice.
Stir 50g grated manchego cheese and the picada into the rice, reheat gently and serve on hot plates.
Top with the fish fillets and sprinkle over sprouted salad seeds.