• 5 Amberjack Steaks
  • Peppers
  • 2 large Shallots
  • Tomatoes
  • Spring onions
  • Coriander
  • Figs
  • Persimmon fruit
  • Garlic
  • Saffron
  • White Chicken Stock
  • Handful of Almonds
  • Olive Oil
  • Bomba rice
  • Cayenne spicy chilli mix


Pour the chicken stock into a large metal bowl and add equal quantities of water.   Add a good pinch of Saffron and bring up to a simmer on a hot grill. 

Fry the steaks in Olive oil until they are coloured but not cooked all the way through.  Remove and refrigerate.  Add finely diced shallots, tomatoes and a variety of coloured peppers into the pan to soften.

Quarter the Persimmon and figs.  Finely chop the fresh coriander and slice the spring onions, take a handful of almonds and run a blade through them, ready to add to the rice later. 

Check the vegetables and add another splash of olive oil.  Pour in the Bomba rice and stir through, making sure every grain is coated in oil.   Add a few ladles of the saffron infused chicken stock and transfer the pan to the Traeger for 6 to 7 minutes before topping up the stock. 

When the rice has absorbed most of the stock add the fig and persimmons and nestle in the fish steaks drizzle with olive oil and allow to cook in the Traeger for 10 minutes.

Remove from the Traeger, drizzle with olive oil and sprinkle over coriander and spring onions.  Finally add the chopped almonds to provide that crunch!

Serve this as a centrepiece to the table – stunning!