In a saucepan, sauté the onion in olive oil. Then add half of the previously washed spinach leaves and cook until they become tender. Drain any excess water and blend with a hand blender until you obtain a smooth purée.

In a casserole dish with olive oil, sauté the garlic and onion. Add the rice, season with salt and pepper, and fry lightly. Deglaze with the pil-pil sauce and cook for approximately 15 to 20 minutes. Once the rice is cooked, add the spinach purée and the remaining fresh spinach leaves, and mix well.

To finish, arrange the Golden Cod Loin flakes on top of the rice.