Hailing from Cataluña, this paella features monkfish, which has gained in popularity in recent years. Prepared and cooked correctly, monkfish tastes like lobster. Here, the subtle flavor and tenderness of the monkfish add the perfect accents to the plump, juicy rice. A chilled white wine is the perfect accompaniment to this seafood paella.
Serves: 6
1 cup (8 fl. oz) of olive oil
24 oz monkfish, cut into pieces
1 small chile
1 slice white bread from a sandwich loaf
5 cloves minced garlic
4 cups (32 fl. oz) fish or chicken broth
2 cups (16 oz) calasparra rice
2 medium tomatoes, skinned, seeded and chopped
1/4 teaspoon saffron
Salt and pepper to taste
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 chile and transfer to a mortar. Fry the slice of bread in the same oil until golden and transfer to the mortar with the chile. Mash together until a paste is formed.
Add the minced garlic and tomatoes to thepaella pan and sauté for several minutes. Pour in the remaining oil and, when sufficiently heated, add thecalasparra rice. Place the monkfish pieces on top, and add the broth, mashed chile 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.
Recommended Wines
Palacio de Bornos Rueda A lovely, aromatic, full-flavored white wine: it’s a bit like a cross between a Sauvignon and a Viognier in character. A fresh, clean wine, crisp and attractive. No trace of oak.
Muga Rioja 2002 This elegant Rioja white has a full oaky flavor that fans of Chardonnay would love. It has a fresh and citrusy complexity, lively.Wine Spectator: 88