Monkfish Rice with Saffron

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

Paella de rape con azafrán

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
Spicy
Gluten-free

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