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Cooking time40 min.
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ComplexityMedium
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Servings4
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Montsià RiceBomba
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Recipe ofAutumn
Montsià rice together with Amanda Laporte bring you this delicious recipe for brothy rice with monkfish and shrimp. We hope you like it!
Ingredients
- 300 g. Montsià Bomba Rice
- 12 prawns
- 450 g. monkfish tail
- 2 cloves of garlic
- 1 bay leaf
- ½ glass of brandy
- 1 onion
- 1 carrot
- 1 stalk of celery
- 2 tomatoes
- 1 liter of vegetable broth or fish stock
- 2 tablespoons of olive oil
- salt pepper
0/13 Ingredients
0/5 Instructions
Instructions
- 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.