Monkfish cheek and chorizo rice
This dish would also work well swapping the chorizo for smoked bacon lardons and peas for sautéed mushrooms.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
2 tbsp rapeseed oil
1 onion, finely diced
3 garlic cloves minced
90g chorizo, diced
1 tsp smoked paprika
1 tsp dried oregano
320g Carolino rice
75ml white wine
1.2l fish stock
100g frozen peas
200g monkfish cheeks or
monkfish tail cut into chunks
2 sprigs flat leaf parsley
Sea salt
Freshly cracked black pepper
Method
Preheat oven to 190˚C.
In a large pot or ovenproof dish sweat the onion and garlic in rapeseed oil on a low heat for a couple of minutes until translucent. Season with sea salt and freshly cracked black pepper.
Add the chorizo and increase the heat slightly. Cook for two minutes.
Next add the smoked paprika and dried oregano and mix well with a wooden spoon.
Add the rice and stir to coat it in the lovely chorizo-flavoured oil. Cook for one minute.
While that’s happening warm your stock in a separate pot, this will speed up the cooking process.
Turn the heat up to medium-high and add the white wine to the rice and cook until completely evaporated.
Next add the warmed stock, stir well, and bring to the boil. Taste for seasoning at this stage.
Place the pot in the preheated oven and bake for 12- 15 minutes until all the stock is absorbed and the rice is cooked. You’re looking for a moist, risotto-like consistency here, with the surface of the dish beginning to catch.
If all the stock has been absorbed and the rice is still a little undercooked, add water and return to the oven. Once confident the rice is cooked, place the monkfish pieces and frozen peas across the top of the rice. Drizzle with a little rapeseed oil and season with sea salt. Return to the oven to bake for 3-5 minutes until the monkfish is cooked through.
Finish with chopped parsley and serve.
