Murcian Fisherman's Rice (Caldero Murciano)
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Ingredients
- 350 g monkfish tail, cut into chunks
- 200 g cod loin, cut into chunks
- 300 g paella rice
- 2 ripe tomatoes, finely chopped
- 1 tsp sweet smoked paprika
- 900 ml fish stock
- 4 garlic cloves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 458 kcal
- Protein
- 28.9 g
- Carbohydrate
- 62.1 g
- of which sugars
- 1.7 g
- Fat
- 9.5 g
- of which saturates
- 1.5 g
- Fibre
- 2 g
- Salt
- 1.95 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 large pan and fry the garlic for a minute, then stir in the tomatoes and smoked paprika and cook for 3 minutes.
- 2
Pour in the fish stock and bring to the boil, then simmer for 10 minutes to let the flavours deepen.
- 3
Add the monkfish and cod and simmer gently for 6 minutes until just cooked through, then lift the fish out and set aside.
- 4
Stir the rice into the broth, season and simmer for 16-18 minutes until tender, topping up with hot water if the pan looks dry.
- 5
Return the fish to the pan to warm through for the final 2 minutes before serving.
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