For a while now, we have been wanting to publish part of the research we conduct  to improve our menus and knowledge on our cuisine. Finally, we are glad to share recipes, tips and comments with our clients and everyone interested in Spanish food,.

MONK FISH PAELLA

This is a simple yet exquisite variation to the  now globally known Paella Valenciana.  Intense flavours that surprise us when looking at the simplicity of the ingredients: 400 gr  bomba rice, 1 monk fish tail, 1 calamari, 1 small potato, 1 ripe tomato, a few saffron threads, a couple of dried capsicums, cracked black pepper, parsley, 1 tsp paprika, Extra virgin Olive Oil and salt.

Let's start by cleaning  and drying the monk fish; cut it in four pieces and reserve them dressed with a bit of Olive Oil and paprika.

Slice the  calamari, peel the potato, cut the tomato in half and chop the parsley.

Sautee the bones of the monk fish  and calamari in some olive oil. Add the saffron, potato, parsley and combine all the ingredients for a couple of minutes.  Add the dried capsicums, tomatoes and paprika.  Drawn all these ingredients with water (Fish stock would be a lot more tasty!), and cook covered at low heat for about 20 minutes.

After this time, we need to turn the heat off, blend all ingredients, strain and keep the mixture hot.

In a paella pan, stir the rice in olive oil and add the monk fish and the hot  stock we produced earlier. Keep on cooking for about 18-20 minutes. Turn the heat off and let this delightful combination rest for 2 to 3 minutes before serving.  

The final product is a delicious example of healthy  mediterranean diet. And it admits many variations, you can always try using sting ray, for instance.

Que aproveche!!