There is nothing like sharing rice with the family on any given Sunday, even if it is not. If you enjoy it as much as I do, I encourage you to prepare this rice with monkfish tails and prawns. A rice full of flavor, which I am sure that once you try, you will repeat.
To prepare it I have used frozen prawns and monkfish tails. It is an economical and practical option to improvise a rice like this on any given day. We have also used the heads of the prawns to prepare the broth, nothing is thrown away! And we have not given up on a good vegetable stir-fry. Are you not getting hungry?
Ingredients
- Extra virgin olive oil
- 1 red onion, minced
- 1 green bell pepper, minced
- ½ red bell pepper, minced
- 3 frozen monkfish tails, thawed and in bite-size pieces
- 1 cup of rice
- ⅓ teaspoon of paprika
- Hot fish broth (made with shrimp shells and a leek)
- 12 peeled prawns
Preparation
- We put an oil base in a low saucepan. Sauté the onion and the peppers for 10 minutes at medium temperature.
- We incorporate the monkfish and fry the whole for one more minute.
- Then we add the rice and the paprika and stir.
- We pour 2 and a half cups of broth of fish and we raised the fire to bring to a boil.
- We cook at high heat for 6 minutes. Then we go down to medium heat and cook another 12 minutes approximately. If necessary, we add more broth during the process.
- Minutes before the end of the 12 minutes, add the prawns.
- We check that the rice is done, remove it from the heat and let the rice rest, covering the casserole with a cloth.