Rice with Monkfish, Saffron and Red Peppers

A Spanish-style rice dish featuring tender monkfish, aromatic saffron, and roasted red peppers, served as a delicious alternative to paella.

Seafood Dairy Free Gluten Free Monkfish Rice Spanish

Estimated Nutrition

Calories

635.5

kcal / serving

2542 kcal total

Carbs

93g

per serving

372.1 g total

Fat

15.7g

per serving

62.8 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

400

Rice

short-grain paella rice such as Calasparra

Liquids

Fish Stock

NutsSeeds

head

Garlic

cloves separated, peeled, finely chopped

0.5

tsp

Pimentón Dulce

smoked sweet Spanish paprika, plus extra for seasoning

0.5

tsp

Saffron

loosely packed strands

OilsFats

tbsp

Olive Oil

Divided for frying

Seafood

500

Monkfish Fillet

trimmed of membrane, cut into 1cm thick slices

Vegetables

Shallot

finely chopped

pinch

Chili

crushed dried

200

Tomato

halved

piece

Red Pepper

large, roasted

Method

Stir in the grated tomatoes and cook until the mixture forms a thick sauce.

Place the fish on the rice, cover, and let rest for 5 minutes before serving.

Pat monkfish dry, season with salt and pimentón, and fry in remaining oil for 2 minutes.

Lower the heat and simmer gently for 12 minutes until liquid is absorbed.

Slice roasted peppers into 1cm strips and arrange them over the rice.

Fry the shallots in 30ml of olive oil until soft, then add garlic, pimentón, and chillies.

Grate the tomatoes against a grater and discard the remaining skins.

Stir in the rice and simmer vigorously for 6 minutes.

Add the fish stock, saffron, and salt, then bring the mixture to a boil.