Alicante Monkfish and Prawn Rice (Arroz a Banda)
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Ingredients
- 400 g monkfish tail, cut into chunks
- 200 g raw king prawns, shell-on
- 300 g paella rice
- 2 ripe tomatoes, finely chopped
- 1 saffron threads
- 1 tsp sweet smoked paprika
- 900 ml fish stock
- 4 garlic cloves
- 3 tbsp olive oil
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 496 kcal
- Protein
- 30.3 g
- Carbohydrate
- 62.2 g
- of which sugars
- 1.7 g
- Fat
- 13 g
- of which saturates
- 2 g
- Fibre
- 2 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and fry the prawns for 2 minutes until pink, then lift out. Add the monkfish and brown for 2 minutes, then lift out too.
- 2
Add the garlic to the pan and cook for a minute, then stir in the tomatoes, smoked paprika and saffron and cook for 3 minutes.
- 3
Stir in the rice, then pour in the hot fish stock. Season, bring to the boil and simmer without stirring for 12 minutes.
- 4
Nestle the monkfish back into the rice and cook for 6 minutes until the fish is opaque and cooked through and the rice is tender.
- 5
Scatter the prawns back over the top to warm through, rest for 5 minutes, then sprinkle with parsley to serve.
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