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Spanish Monkfish Rice Pot | Arroz con Rape
(0)
40 min
Under an hour
Knuspr-Küche
Traditioneller spanischer Arroz con rape: Saftige Seeteufel-Medaillons und bissfester Paella-Reis in einer herrlich aromatischen Safran-Tomaten-Sofrito. Ein mediterraner One-Pot-Klassiker voller Geschmack!
Ingredients
Preparation method
Preparation
Rinse the monkfish fillet under cold water, pat thoroughly dry with paper towels, and cut into approx. 3–4 cm pieces. Finely dice the yellow onion and garlic cloves. Deseed the red bell pepper and cut into small cubes. Let the saffron threads steep in 3 tbsp of warm vegetable stock for 5 minutes.
One-pot cooking
In a large, shallow pan or roasting dish, heat 2 tbsp of olive oil over medium-high heat. Season the monkfish pieces with a pinch of salt and sear sharply on both sides for 1.5 to 2 minutes each until lightly browned. Then immediately remove from the pan and set aside on a plate.
Add the remaining olive oil to the pan. Sauté the diced onion, bell pepper, and garlic over medium heat for about 4–5 minutes until soft and fragrant. Briefly stir in the smoked paprika, then add the diced canned tomatoes and simmer gently for 3 minutes.
Chef's tip
For the typical Spanish 'socarrat' (crispy rice crust), briefly increase the heat to medium-high during the last 2 minutes of cooking time until the rice at the bottom of the pan begins to crackle softly.
Monkfish has firm, boneless meat with a delicate flavour – do not sear it for too long so that it remains juicy.
15 min
Under an hour
