Spanish · Dinner
Rice with Monkfish and Saffron
Spanish rice dish simmered in saffron-tinted fish stock with monkfish, sofrito of onion, garlic and tomato, and sweet paprika. The rice stays loose and soupy, absorbing the broth while monkfish stays firm and just cooked through, finished with fresh parsley.
$10
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
572Calories
36.9gProtein
13.8gFat
83.5gCarbs
5.8gSugar
3.9gFiber
1215mgSodium
75mgChol
2.3gSat Fat
980mgPotassium
95mgCalcium
3.8mgIron
1.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-cholesterol
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Cut monkfish into bite-sized chunks, pat dry, and season lightly with salt. Steep saffron threads in warm water.
2
Saute
Heat olive oil in a shallow skillet over medium heat, cook onion and garlic for 3 to 4 minutes until soft and translucent.
3
Saute
Stir in tomato and sweet paprika, cook over medium heat for 4 to 5 minutes, stirring often, until deep red-brown and liquid evaporates.
4
Simmer
Add rice and stir for 1 minute to coat. Pour in hot fish stock and saffron water, season with salt, bring to boil over high heat, then reduce to low and simmer uncovered for 12 minutes until rice is tender and liquid just below surface.
5
Poach
Nestle monkfish chunks into rice, cover loosely, cook over low heat for 5 to 6 minutes until fish turns opaque and flakes easily.
6
Rest
Remove from heat, cover fully, let stand for 5 minutes.
7
Plate
Scatter parsley over rice and serve from the pan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g monkfish fillet
- 1 cup200g bomba or arborio rice, dry
- 2 1/2 cups600ml fish stock, hot
- 2 pinch2 pinch saffron threads
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup90g tomato
- 2 tsp2 tsp sweet paprika
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parsley
- salt, to taste
