Dry black rice with monkfish

Today, All Saints' Day, we bring you a dish designed for family days, what better than a delicious rice? Today we will cook dry black rice with monkfish. A 10 rice, you'll see. It is also quite easy.

We are going to use turnips, a fish that we always have in the fishmongers and that generally you have to buy whole. The good thing about monkfish is that we are going to take advantage of all the parts: the bones make exceptional fish broths, and with the meat of the fish we can prepare countless recipes. Today, we are going to use some pieces to accompany this rice. You can freeze it in parts (the tail, slices, loins ...) to use it later in other recipes such as: monkfish in green sauce with prawns and clams, monkfish with mussels in pickled sauce, monkfish with white wine sauce...

To make it simpler, we are going to use rice broth or black fideuá, which are already sold ready-made and, the truth is, it is very comfortable. If not, the option of making it 100% homemade at home is perfect: we can make a traditional fish broth and add a couple of bags of squid ink (which are already sold frozen in any supermarket).

Dry black rice with monkfish

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Delicious recipe for dry black rice accompanied by monkfish. A tasty, colorful and really delicious dish.

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: Rice dishes
• Rations: 4

• Total time:

Ingredients

• 100 g of extra virgin olive oil
• 250 g of monkfish in pieces, boneless and skinless
• 2 cloves of garlic
• 250 g of scrambled eggs with garlic, prawns and asparagus (or any frozen scramble that you like that includes prawns)
• 100 g canned crushed tomato
• 1 level teaspoon of salt
• 1/2 teaspoon of paprika
• 800 g black fish broth
• 300 g of round grain rice
• 1 lemon to accompany cut to your liking (slices, quarters, half ...)

Preparation

1. We put the oil in the glass and heat 3 minutes, temperature 120º, speed 1.

2. Add the chopped garlic and the frozen shrimp scramble, the tomato and the salt and sauté 13 minutes, temperature 120º, left turn, spoon speed.

3. We add the paprika and program 2 minutes, temperature 120º, turn to the left, spoon speed.

4. Add the black fish broth and program 15 minutes, temperature 100º, turn to the left, spoon speed.

5. We add the rice and program 5 minutes, temperature 100º, turn to the left, spoon speed.

6. We pour the contents of the glass into a paella of about 30-35 cm in diameter. We place the monkfish on top and cook it 5 minutes at maximum heat and 5 minutes at minimum heat. 

7. Cover with a lid or aluminum foil and let it rest for 3-5 minutes. We serve immediately garnished with lemon wedges.