Recipe by @fanaticook: Creamy monkfish and prawn rice
RECIPE FROM "Fanaticook"
Jose, Aragonese living in Madrid who, as he enjoys food, loves to share with everyone through the networks his passion for cooking and in particular signature rice dishes.
He loves to experiment with different ingredients and techniques to create unique recipes that surprise our palates.
In addition, he likes to stay updated on the latest culinary trends and cooking techniques to improve his skills and offer them in each publication, teaching his audience both his recipes and those new culinary techniques that he has learned.
Every week he publishes new recipes on his Instagram account, where rice dishes always have a special mention.
"I hope you enjoy preparing and tasting them as much as I do"
Follow and discover innovative recipes on their Instagram @fanaticook.
Preparation time: 18 minutes, Cooking time: 16 minutes, 6 People
INGREDIENTS:
| 540 g of Marisma rice | 1 small monkfish |
| Sautéed Prawns | Sauté (1 purple onion and 2 vine tomatoes) |
| 6 teaspoons of paprika | 3 tablespoons of salmorreta |
| Olive oil | Salt (to our liking) |
| 2.16 L seafood broth | 6 tablespoons shrimp extract |
| 1 glass of infused saffron | |
TIME TO PERFORM EACH STEP
| Â 1- Brown the monkfish, prawn heads and its meat | 8 Minutes |
| 2- prepare the sauce | 6 Minutes |
| Â 3- Add salmottera and Pedro Ximenez | 1 Minute |
| 4- Add fumet, saffron infusion and shrimp juice | 3 Minutes |
| Â 5- We add the rice, monkfish, prawns and let it cook. | 16 Minutes |
| 6 - Let the dish rest | 5 Minutes |
| Total: | 39 Minutes |
STEP BY STEP
TO BROWN THE SEAFOOD
The first step in this recipe is to put oil in our paella pan and heat it. Once hot, we brown the monkfish until it turns whitish and set it aside.
We do the same with the prawn heads, but this time we want them to take on an orange-yellow color. When they have this color, we reserve.
LAST BROWNING AND PREPARE THE SAUCE
We finish this round of browning with the meat of the prawns, like their heads, orange in color and we set aside.
With all the seafood browned, we prepare the sauce with red onion and grated tomato.
PREPARE THE RICE
Add a teaspoon of salmorreta to the sauce and the secret ingredient of this recipe: a splash of Pedro Ximenez, which gives it a very interesting intense flavor.
When we have the sauce ready, we add the broth and the shrimp extract, shortly after, add the saffron infusion.
RICE FOR THE CREAMY RICE
When the broth is ready, add the rice, followed by adding the monkfish and prawns and continuing to stir the rice constantly.
When the rice is finished, let it rest for 5 minutes before serving it.
If you have followed these steps to the letter, you will have on your table a creamy monkfish and prawn rice of the highest quality, so that you can enjoy the taste of the sea, ricers!
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- Burner for paella pan
- 3-Â Tripod for gas burner
- 4-Â Gas regulator
- 5- Gas cylinder
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