Name: Monkfish Rice with Saffron (Paella de rape con azafrán)
Yield: Serves 6 as a starter, 4 as a main course
Cuisine: Spanish
Ingredients: 7 tablespoons olive oil; 400 g monkfish fillets, trimmed and cut into 2–3 cm bite-sized pieces; 2 large Spanish onions, finely chopped; 2 green peppers, halved, seeded and finely chopped; 250 g calasparra (paella) rice (see Spanish Suppliers); sea salt and black pepper; 6 garlic cloves, finely chopped; ½ teaspoon sweet smoked Spanish paprika; ½ teaspoon fennel seeds; 1 small bunch fresh flat-leaf parsley, roughly chopped; 800 ml hot Fish Stock; 80 ml white wine or fino sherry; 225 g piquillo peppers, torn in strips; 1 lemon, in wedges; 1 teaspoon (about 100) saffron threads

Preparation info

Serves
6
as a starter as a main course

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Clams or prawns can be added to this rice with great success. Put the prawn shells in the stock for extra flavour.

Ingredients

7 tablespoons olive oil
400 g monkfish fillets, trimmed and cut into 2–3 cm bite-sized pieces
2

Europe
Spain
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free
Spicy

Method

Heat 2 tablespoons of the olive oil in a 30–40 cm paella pan or frying pan over a medium to high heat. Carefully add the monkfish to the pan and stir-fry until still fractionally undercooked in the cent

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Ingredients

Method

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