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Ingredients
| chicken broth: 4 cups |
| olive oil: 1 cup |
| monkfish: 24 oz |
| chili powder: 1 dash |
| white bread: 1 slice |
| garlic: 5 cloves |
| white rice: 4 cups |
| red tomatoes: 2 |
| saffron: 1/4 tsp |
| salt: 1 dash |
| black pepper: 1 dash |
Catalan-Style Monkfish paella
Credit: www.spain-recipes.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
Heat 3/4 cup (6 fl. oz) olive oil in a paella pan over medium to high heat. Lightly fry the monkfish pieces all over in the oil and transfer to a platter.
In the same oil, sauté the chili and transfer to a mortar. Fry the slice of bread in the same oil until golden and transfer to the mortar with the chili. Mash together until a paste is formed.
Add the minced garlic and tomatoes to the paella pan and sauté for several minutes. Pour in the remaining oil and, when sufficiently heated, add the rice. Place the monkfish pieces on top, and add the broth, mashed chili and bread, and the saffron. Cook for
20 to 25 minutes, or until the liquid has been absorbed and the rice is tender.
Season with salt and pepper and serve immediately.