This dish of sole with rice and creamed piquillo peppers will delight your guests. Very easy to cook, you will be the perfect host. For four people.

• 4 SOLE, 400-500 G EACH
• 1 CAN OF WHOLE PIQUILLO PEPPERS
• FRESH BASIL
• 300 G SHORT GRAIN RICE
• 2 BAGS SQUID INK
• 650 ML FISH STOCK
• 1 SPRING ONION
• 1 CLOVE GARLIC
• EXTRA VIRGIN OLIVE OIL
• SALT

• 1

  THE BASIL

  Heat oil and fry the basil leaves until crispy, but without losing too much colour. Pat dry with kitchen roll and put to one side.

• 2

  THE RICE

  Chop the spring onion and the garlic very finely. Fry in 3 spoonfuls of the oil you used to fry the basil and add a little salt. When soft, add the rice and allow to cook for 4 minutes. Add the squid ink and mix well to colour all the rice. Add twice as much stock as rice and cook for 15 minutes over a medium heat.

• 3

  THE CREAMED PIQUILLO PEPPERS

  Drain the peppers in a colander. Cut them into strips and grind with 100 ml olive oil until you have a cream. Sieve and put on one side.

• 4

  FOR THE FISH

  Remove the head of the sole and cut it in half, long-wise. Pat dry with kitchen roll and sear on a hot grill. Place on an oven tray and cover with the piquillo pepper cream. Cook in the oven for 5 minutes at 190⁰C.

• 5

  PLATING AND PRESENTATION

  With a brush, paint a line of piquillo pepper cream from one side of the plate to the other. On the line, fill a metal mould with black rice and surround with the piquillo pepper cream Lean a fillet against the rice, drizzle with the cream and decorate with basil leaves spread round the plate and a few drops of the cream.