Bullit de peix

There are many ways to cook rice and seafood but none of them are as original and fun as this one. And it’s also delicious, with a quite spectacular presentation. What more can you ask for? Keep reading if you want to an effervescent surprise.

Fish / Seafood


Aingeru Etxebarria

Aingeru Etxebarria

To convert any kitchen into a temple of haute cuisine, that’s the challenge of prestigious chef Aingeru Etxebarria. That's why he doesn't have a restaurant, he has a school, and now he also has a space on our website.

Free from

  • Celery
  • Shellfish
  • Peanuts
  • Gluten
  • Mustard
  • Sesame
  • Soya
  • Eggs
  • Lupins


Serves 8

Puffed rice

  • 240 g round grain rice
  • 540 ml concentrated rockfish stock
  • Olive oil for frying

Fizzy rice & herring tablet

  • Potassium bicarbonate
  • Citric acid

Concentrated rockfish stock

  • Mirepoix onion
  • Leek
  • Bouquet garni
  • Rockfish, mainly scorpionfish and herring
  • 20 ml Txakoli wine for deglazing
  • Cornflour (Maicena express brand)
  • Water

Pestle and mortar garlic mayonnaise

  • Pestle and mortar
  • 3 garlic cloves
  • 200 ml olive oil
  • Salt and pepper

Fish cubes

  • 160 g scorpionfish
  • 160 g squid


  • Micro sprouts
  • Petals


Puffed rice

We start by overcooking the rice for around 25 minutes. Then drain it well and spread it on a baking tray together with the rockfish. After two hours at 90º both the rice and fish will be dehydrated. Then fry the dehydrated rice in boiling oil until you have crunchy puffed rice.

Fizzy rice & herring tablet

Once the dried rice and fish is ready, we turn it into powder with the help of a Thermomix or grinder. To make it effervescent, mix the rice and rockfish powder with potassium bicarbonate and citric acid. Put it in spherical moulds, applying pressure to compact it down. We then put them in individual packets so that the diner can open them as if they were medicine.

Rockfish stock

Sauté the mirepoix vegetables in a stockpot. Add the scorpionfish and herring. Sauté well with Txakoli wine to deglaze and extract the juices stuck to the bottom of the pot. Add the bouquet garni for seasoning, leave for 30 minutes and strain. Leave it to reduce, to concentrate the flavour, without overdoing it to prevent it from becoming too salty. Once the stock is cooked to taste, thicken it with the cornflour. Then set it aside.

Pestle and mortar garlic mayonnaise

Remove the garlic cloves and scald them twice in water and once in milk. Thicken with 50% strong and 50% mild olive oil so that the flavour is not too strong. For a good garlic mayonnaise, grind the garlic with salt in a pestle and mortar for 7 to 10 minutes. It will slowly begin to emulsify once you add the oil. It is important to add the oil drop by drop. The garlic has an emulsifying power that makes it possible to obtain an emulsified sauce through the fat from the oil and the air from the mortar Then place it in small pipettes and set aside.

Fish cubes

Fish cubes

Cut both the scorpionfish and squid into cubes of 0.5 cm x 0.5 cm, but only score the squid. Set everything aside for later.


Use the micro sprouts and petals to add colour and increase the flavour of the dish.


We use a sphere of plastic for use with food. In its base, assemble the dish starting with the puffed fried rice, then the raw fish cubes that will be cooked with our hot, thickened stock. This will mean that it stays very juicy. Add the sautéed squid. Then add the balls of garlic mayonnaise and the small petals on top. The diner will open the packet with the effervescent tablet and place it inside. This is when they close the sphere and shake it. In this way, we ensure that the stock hydrates our puffed rice, cooks the fish cubes and we will have a seafood snack full of flavour and technique.


This dish was made with a lot of art, love and quality ingredients, using a set of kitchen utensils that, as well as being practical and durable, also have a sophisticated design.

Chef knife 30 cm.Chef knife 30 cm.
Chef tongs 27 cm.Chef tongs 27 cm.
Deep fryerDeep fryer
Hand blenderHand blender


La del Vivo from La Vizcaína. It is a white wine aged 12 months in French oak barrels.

It comes from the D.O. Bierzo and is produced by Raúl Pérez, one of the most highly-rated Spanish winemakers.