Shellfish Paella with Monkfish

Petites lottes au riz

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

I was given the idea for this recipe by a shopper standing next to me in the fish queue in Saint-Chinian market. Everybody was exclaiming on how perfect the baby monkfish were, the size of a fat finger, pearly, with red tassels on their tails. Most people in the queue, including the fishmonger, said that they ate them fried, some with egg and crumbs and some with garlic, but my favourite suggestion was to eat them with rice ‘en paella’. If you do not have a paella pan, use a very lar