Prep 40 mins
Cook 1 hr 15 mins
Spanish fish dish from Sam and Sam Clarke of London's Moro restaurant. It sounds lovely and is a little different than other dishes of the same ilk. Found in Olive Magazine, June 2005 edition. (Paella of a sort)If we & when make this type of dish, we don't use squid.
- 2⁄3 lb prawns, preferably in their shells
- 4 1⁄4 cups fish stock
- 1 pinch saffron (about 20 threads)
- 6 tablespoons olive oil
- 1 1⁄2 large Spanish onions, finely chopped
- 1 green pepper, seeded and finely chopped
- 2 noras dried sweet peppers, seeds and stalks removed, broken into small pieces and covered with boiling water or 1 teaspoon sweet paprika
- 5 garlic cloves, finely chopped
- 1⁄2 teaspoon fennel seed
- 1⁄2 lb calasparra rice (Spanish short grain rice) or 1⁄2 lb arborio rice
- 2 1⁄2 ounces white wine
- 2⁄3 lb monk fish fillet, trimmed and cut into 3/4-inch pieces
- 2 squid, the size of your hand cleaned and scored
- 2 tablespoons flat leaf parsley, roughly chopped
- 1 lemon, cut into wedges
- Peel the prawns and put in the fridge.
- Transfer the shells to a large saucepan over high heat and add the fish stock.
- Bring to a gentle simmer and cook for 15 mins so that the flavor infuses the stock.
- Remove from the heat, strain the stock and add the saffron; set aside.
- Heat the olive oil in a large saucepan over medium-to-high heat.
- When the pan is hot, add the onion, green pepper, 1 tsp of sweet paprika, and cook for 5 minutes.
- Lower the heat to medium and cook for another 10-15 minutes, stirring every so often.
- Now stir in the chopped garlic and fennel seeds and cook for 5 minutes more or until the garlic and the onions have same color and are sweet. (Lightly caramelized).
- Add the rice to the pan and stir for 1 minute to coat the rice with oil. (Up to this point everything can be cooked in advance.
- The next stage should be started about 20 minutes before you wish to eat.).
- When you are ready to cook the rice, bring the stock to a boil. Remove and set aside.
- Place the paella pan (or large pot) over a medium-high heat and add the wine, followed by the hot stock and season.
- Simmer for 15 minutes, stirring every now and then to prevent sticking, then add the pieces of monk fish and squid(not in mine)and turn the heat down to medium-low.
- Cook 2 minutes, then add the prawns, turn off the heat and cover.
- Let the rice sit for 3-5 minutes, then check seasoning. (The rice should be and surrounded by a soupy sauce.).
- Serve with sprinkled parsley over the rice and lemon wedges.
I have the Moro Cookbook and this is a SUPERB recipe which I have made many, many times! So glad to see I can access this recipe on Zaar now Di! Thanks! FT:-)I will make this when I get home and add to my review! FT:-)