Saffronrice With Monkfish

Saffronrice with monkfish and crimson peppers


4 tbsp olive oil

75g shallots, finely chopped

1 small head garlic, cloves separated, peeled, finely chopped

½ tsp pimentón dulce (smoked candy Spanish paprika), plus greater for seasoning the fish

pinch beaten dried chillies

200g vine or beef tomatoes, halved

1 litrefish stock

½ tsp loosely packed saffron strands

400g quick-grain paella rice, Bomba

1 big roasted crimson pepper

500g monkfish fillet, trimmed of all membrane then cut throughout into 1cm thick slices


Grate the halved tomatoes, urgent the fleshy, reduce face of the tomato against the grater. (As you grate each tomato half of, the skin will flatten out and be left behind.) Discard the skin.

Heat two tablespoons of the olive oil in a shallow flameproof casserole, add the shallot and fry lightly for 10 mins or until tender and sweet but now not browned. Add the garlic, saffron buy online  pimentón and chillies and fry for 2-three extra minutes, then stir inside the tomatoes and prepare dinner until they’ve damaged down right into a thick sauce.

Stir inside the fish inventory, saffron and 1½ teaspoons of salt and convey to the boil. Sprinkle inside the rice, stir once, then depart to simmer vigorously over a medium-excessive warmth for 5-6 minutes.

Meanwhile, cut the roasted crimson pepper or jarred pimientos into 1cm/½ in-wide strips, doing away with and discarding any pores and skin or seeds. Sprinkle them over the top of the rice and shake the pan in brief so that they sink into the combination a touch. Lower the heat and depart to simmer gently for any other 12 minutes. At the give up of this time nearly all the liquid should be absorbed and the rice will be pitted with small holes.

Shortly earlier than the rice is ready, pat the monkfish pieces dry on kitchen paper and season well with salt and a little pimentón. Heat the ultimate two tablespoons of oil in a non-stick frying pan. Add the monkfish slices some at a time and fry over a high warmness for one minute on either side till very gently colored and nearly cooked thru.

Lay the pieces of fish on top of the rice, turn off the warmth and cover the casserole with a smooth tea towel, opened-out newspaper or lid. Leave to rest for five mins, during which period the monkfish will finish cooking via.

Serve with an aioli.