Contiene un alto porcentaje de alimentos saludables.
Carbohydrates and fiber:
* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
**NRVs: Nutrient Reference values for one portion.
Por Ración (g)**
136 Kcal / 567 KJ
590 Kcal /2466 KJ
De las cuales saturadas:
Hidratos de carbono:
De los cuales azúcares:
*** This recipe contains 4 portions, the values correspond to one portion.
Montsià rice together with Amanda Laporte bring you this delicious recipe for brothy rice with monkfish and shrimp. We hope you like it!
300 g. Montsià Bomba Rice
450 g. monkfish tail
2 cloves of garlic
1 bay leaf
½ glass of brandy
1 stalk of celery
1 liter of vegetable broth or fish stock
2 tablespoons of olive oil
Dice the monkfish. Wash the prawns, dry them and brown them in a frying pan with the oil and the minced garlic for 2 minutes, and turn them at half cooking.
Pour the brandy on the prawns and flame them. Remove and reserve. In the same oil, brown the monkfish dice for 2-3 minutes. Season and reserve them.
Peel the onion, celery and carrot, chop them and cook over very low heat in a saucepan with the oil and the bay leaf for 5 minutes.
Add the grated tomato, season with salt and pepper and continue cooking for 10 minutes more stirring often until you get a well-fried sauce. Heat the broth.
Add the rice to the casserole, Sauté for a few minutes in the fried ingredients until it starts to become transparent and pour it with the boiling broth. Bring to a boil and cook for 16 minutes. Half cooked, add the prawns, the diced monkfish and a pinch of salt and pepper. Serve immediately.
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