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

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
Fish course
Starter
Pescatarian
Spicy
Mediterranean
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