With a knife, continue to cut all the way through. Remove from the pan and discard the lemon. Add 2 tablespoons of the olive oil and fry the monkfish until it goes from translucent to solid white, about 5 minutes per side. Preheat a cast iron pan over medium high. With motor running, gradually pour in the remaining 3 tablespoons olive oil, 2 tablespoons vinegar, and salt and pepper, and puree until smooth. Add the almonds to the processor with the peppers, garlic, tomato, and pimenton. Transfer to a food processor.Īdd another 1 tablespoon oil to the pan and fry the almonds until golden, 1 to 2 minutes. Heat 1 tablespoon of the oil in a small skillet and fry the bread until golden. Strain peppers, discard seeds and liquid, and finely chop them. Turn the heat off and let steep 30 minutes. Bring to a boil over high heat, reduce to low, cover, and simmer slowly for 10 minutes. Place the dried chilis and crushed red pepper in a saucepan with 1/2 cup water and 3 tablespoons of the vinegar. In the meantime, place ½ cup of the olive oil in a small saucepan along with the garlic cloves. Cook over medium low heat until soft and light golden, about 10 minutes. Place the monkfish in a bowl and add the olive oil, lemon zest, salt and black pepper. We would serve this paella with a salad.With a knife, make a few incisions about 1-inch apart on each monkfish fillet cutting deeply into the fillet but not cutting all the way through. Decorate with strips of piquillo peppers, the rest of the chopped parsley and the lemon. Let the rice sit for 3-5 minutes before serving. Turn off the heat and cover the pan tightly with foil. Cook for 5 more minutes or until there is just a little liquid left at the bottom of the rice. Gently shake the pan to prevent sticking and turn the heat down to medium to low. Push each piece of monkfish under the stock. Spread the monkfish out evenly over the rice along with its juices. Simmer for 10 minutes or until there is just a little liquid above the rice. Do not stir the rice after this as it affects the channels of stock, which allow the rice to cook evenly. At this point, add half the parsley and the paprika and season perfectly with salt and pepper. Put the heat to medium to high and add the white wine or sherry to the pan, followed by the hot stock. (Up to now everything can be done in advance, and you need only continue 20 minutes before you wish to eat.) Now add the rice to the pan and stir for 1 minute to coat with the vegetables and oil. Meanwhile bring the stock to the boil and add the saffron to it to infuse for 10 minutes off the heat. Turn down the heat to medium, add the chopped garlic and fennel seeds, and cook for a further 10 minutes or until the garlic and the onions have some colour and are sweet. Add the remaining olive oil and when it is hot, the onions and peppers, and cook for 15-20 minutes, stirring every so often. Wipe the pan clean with kitchen paper, and put back on the heat. Pour the monkfish and any of its juices into a bowl and put to one side. Carefully add the monkfish to the pan and stir-fry until still fractionally undercooked in the centre. Heat 2 tablespoons of the olive oil in a 30-40cm paella pan or frying pan over a medium high heat. Green peppers 2, halved, seeded and finely choppedįaffron threads 1 tsp (about 100 threads)įresh flat-leaf parsley 1 small bunch, roughly chopped Monkfish fillets 400g, trimmed and cut into 2-3cm bite-sized pieces Put the prawn shells in the stock for extra flavour. Also know as: paella de rape con azafrán. Clams or prawns can be added to this rice with great success.
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