Rice with Monkfish, Saffron and Red Peppers
This rice with monkfish, saffron and red peppers is a rich, Spanish-inspired seafood dish packed with vibrant flavours, from Rick Stein's Spain recipe book. Learn how to make this easy recipe featuring tender monkfish, colourful peppers, and fragrant saffron rice for a stunning meal.
Ingredients
- 200 g (7.1 oz) vine or beef tomatoes halved
- 4 tbsp olive oil
- 75 g (⅓ cup) shallots finely chopped
- 1 small head garlic cloves separated, peeled, finely chopped
- 0.5 tsp pimentón dulce (smoked sweet Spanish paprika) plus extra for seasoning the fish
- a pinch of chilli flakes
- 1 l fish stock (made using 2 fish stock cubes or pots)
- 0.5 tsp loosely packed saffron strands (see Notes)
- 1.5 tsp salt plus extra for seasoning the fish
- 400 g (2 ¼ cups) short-grain paella rice such as Calasparra
- 1 large roasted red pepper or 3 jarred pimientos
- 500 g (1.1 lb) monkfish fillet trimmed of all membrane then cut across into 1cm thick slices (see Notes)
Instructions
- Grate the halved tomatoes, pressing the fleshy, cut face of the tomato against the grater. (As you grate each tomato half, the skin will flatten out and be left behind.) Discard the skin.
- Heat 2 tbsp of the olive oil in a 28 to 30cm cazuela or shallow flameproof casserole over a medium heat, add the shallot, turn the heat down to low, and fry gently for 10 minutes or until soft and sweet but not browned. Add the garlic, pimentón and chilli flakes and fry for 2 minutes more, then stir in the tomatoes and cook for around 30 seconds, until they have broken down into a sauce.
- Stir in the fish stock, saffron and salt and bring to the boil. Sprinkle in the rice, stir once, then leave to simmer vigorously over a medium to high heat for 6 minutes.
- Meanwhile, cut the roasted red pepper or jarred pimientos into 1cm wide strips, removing and discarding any skin or seeds. Sprinkle them over the top of the rice and shake the pan briefly so they sink into the mixture a little. Lower the heat and leave to simmer gently for another 12 minutes. At the end of this time almost all the liquid should be absorbed and the rice will be pitted with small holes.
- Shortly before the rice is ready, pat the monkfish pieces dry on kitchen paper and season well with salt and a little pimentón. Heat the remaining 2 tbsp of oil in a non-stick frying pan. Add the monkfish slices a few at a time and fry over a high heat for 1 minute on either side until very lightly coloured and almost cooked through.
- Lay the pieces of fish on top of the rice, turn off the heat and cover the cazuela or casserole with a clean tea towel, opened-out newspaper or lid. Leave to rest for 5 minutes, during which time the monkfish will finish cooking through.
- Enjoy with some homemade bread on the side and definitely a glass of Rioja!
Notes
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- Fish substitute - use haddock, cod, sea bass, raw king prawns or scallops as a substitute for monkfish if it's unavailable.
- Saffron alternative - if saffron is too costly or unavailable, you can add a pinch of turmeric for colour (although it won't replicate the unique flavour of saffron).
- This rice with monkfish, saffron and red peppers recipe is easily halved if you're only cooking for 2, and you'll have some leftovers for another day.
Nutrition
Calories: 660kcal | Carbohydrates: 89g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 31mg | Sodium: 1857mg | Potassium: 1065mg | Fiber: 3g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 16mg | Calcium: 145mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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