Preparing the rice

1. Heat the olive oil in a Dutch oven; add the parsley; sear and cool immediately in ice water. Purée with the water in a blender and strain.
2. Chop the garlic and sauté in extra virgin olive oil, strain and add the oil to the previous mixture. 
3. Sauté the rice in a skillet in a little oil and add twice the amount of persillade as rice. 
4. Place in a 250°C. (500°F.) oven for 10 minutes.
5. Remove from the oven and cook on a plancha (steel griddle), stirring until the rice is creamy. 

Emulsion
Purée the pickled garlic with the mild olive oil in a blender to form a smooth mayonnaise-like mixture; strain. 

For the shrimp crisps

1. Peel the shrimp; chop finely, blanch and set aside. 
2. Sear the heads and shells on the plancha and place them into a Dutch oven with the water. Simmer at 93°C. / 186°F. for 3 hours. Strain.
3. Dissolve the cornstarch in a little water and add to the shrimp broth, stirring until the mixture thickens. Cook over low heat for 5 minutes. 
4. Pour out on a non-stick baking sheet and sprinkle the chopped shrimp over top. Dry at 100°C (200°F.) for 2 hours. Once dry, break into pieces. 
5. Heat a good quantity of oil in a skillet and immerse the shrimp crisps. When they have puffed up, remove them and drain on paper towel. Set aside. 

Red mullet

1. Leave the skin on the fish; sear them skin side down in a skillet in a few drops of very hot olive oil (don't turn them) ;
2. spray them with vinegar and place directly onto the plates. 

Sauce

1. Sear the fish bones and halved heads with the chili and add the àjili-môjilis.
2. Add the water and place in a 200°C. (400°F.) oven for 10 minutes. Strain and thicken if necessary with a little flour and butter. 
3. Chop the red pepper as finely as possible; blanch it and add to the broth.

Presentation

1. Pour some sauce on each plate and place the rice, red mullet and shrimp crisps on top. 
2. Pour the garlic emulsion beside the fish.