@elchefkent recipe: honeyed monkfish rice
RECIPE FROM "El CHEF KENT"
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Preparation time: 15 minutes, Cooking time: 60 minutes, 4 People
| 400 gr bomba rice | 2 tomatoes |
| 1 bunch of spring garlic | 1 purple onion |
| 250 gr of cuttlefish | 1 tablespoon of sweet paprika |
| 400 gr of monkfish | 1 tablespoon of ñora meat |
| 40 saffron | Salt ( to our liking) |
| 100 ml Extra virgin olive oil | 2 liters of fish stock |
| 8 Shrimp | 300 grams of angler fish |
TIME FOR EACH STEP
| 1- Heat oil | 2 Minutes |
| 2- Fry the spring garlics | 5 Minutes |
| 3- Fry the shrimp heads | 5 Minutes |
| 4- Poach purple onion | 15 Minutes |
| 5- Stir fry | 15 Minutes |
| 6- Cook rice | 18 Minutes |
| Total: | 60 Minutes |
INGREDIENTS
Ingredients that we are going to use in this rice; monkfish as the main ingredient, cuttlefish, king prawns, young garlic, purple onion, so that it provides a very good color to our rice. Natural tomato, sweet paprika, ñora meat, fish stock, extra virgin olive oil, saffron and salt.
STEP BY STEP
LET'S START COOKING
Add the extra virgin olive oil and turn on the heat to heat up the oil. When the oil is hot, add the chopped spring garlic, fry for 5 minutes and remove them.
Now we are going to add the heads of the prawns that we have peeled, fry them for 5 minutes and crush them so that they release all their juices.
WE PREPARE THE SOFRITO
Add the purple onion, a little salt to release its juices and cook it over low heat for about 15 minutes.
Add the grated natural tomato, sweet paprika and ñora meat.
THE TASTE OF THE SEA
It is the turn to add the chopped cuttlefish, let the sauce cook over low heat until the liquid evaporates completely and it is a very dark color.
Add the fish stock and when it starts to boil, add the salt (to taste) and the saffron.
RICE TIME
Rice turn, which we will have cooking for 18 minutes, the first 6 minutes on high heat and the rest on medium heat and without stopping stirring with the paddle.
When we are missing 5 minutes, we add the monkfish pieces.
SHRIMP AND EAT
When there are 2 minutes left to finish, we add the shrimp tails.
With all this, we are left with a delicious bowl of honeyed monkfish rice.
TECHNICAL EQUIPMENT:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1-Â Paella pan
- 2-Â Burner for paella pan
- 3-Â Tripod for gas burner
- 4-Â Gas regulator
- 5- Gas cylinder
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