Ingredients Jump to Instructions ↓

  1. 1 cup (8 fl. oz) of olive oil

  2. 24 oz monkfish, cut into pieces

  3. 1 small chili

  4. 1 slice white bread from a sandwich loaf

  5. 5 cloves minced garlic

  6. 4 cups (32 fl. oz) fish or chicken broth

  7. 2 cups (16 oz) rice

  8. 2 medium tomatoes, skinned, seeded and chopped

  9. 1/4 teaspoon saffron Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Preparation Heat 3/4 cup (6 fl. oz) olive oil in a paella pan over medium to high heat. Lightly fry the monkfish pieces all over in the oil and transfer to a platter. In the same oil, sauté the chili and transfer to a mortar. Fry the slice of bread in the same oil until golden and transfer to the mortar with the chili. Mash together until a paste is formed. Add the minced garlic and tomatoes to the paella pan and sauté for several minutes. Pour in the remaining oil and, when sufficiently heated, add the rice . Place the monkfish pieces on top, and add the broth, mashed chili and bread, and the saffron. Cook for 20 to 25 minutes, or until the liquid has been absorbed and the rice is tender. Season with salt and pepper and serve immediately.


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