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@elchefkent recipe: honeyed monkfish rice

Posted on1 Year ago 2054
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RECIPE FROM "El CHEF KENT"

Influencer and master rice chef, chef Kent constantly delights us with new recipes of all kinds, but especially different and innovative rice recipes.

Not a day goes by without chef Kent offering us a new rice recipe to delight our palates, from the most classic and original recipes, popularly known around the world, to more unexpected but delicious recipes, with flavor combinations that surprise us by his creativity.

Along with his recipes, he also shares tips and recommendations obtained through his experience making rice dishes, useful for both beginners and veterans.

We can find his recipes on multiple social networks, where he shares his own culinary and rice discoveries with us, as well as those that surprise or appreciate him.

Follow and discover innovative recipes on his Instagram @elchefkent.

Preparation time: 15 minutes, Cooking time: 60 minutes, 4 People

INGREDIENTS:
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

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.



EVERYTHING YOU NEED

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.

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.

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