Latimer’s
Seafood

Ernie’s Spanish Saffron Rice with Monkfish, Mussels, Prawns & Chorizo

500g Mussels
8 tbsp Olive Oil
200g Chorizo, sliced
4 cloves of finely chopped garlic
2 finely chopped onions
8 plum tomatoes chopped
2 red peppers sliced
2 tsp smoked paprika
275g bomba rice (paella rice)
800ml chicken stock
saffron
500g monkfish
16 tiger prawns – raw & peeled
Flat leafed parsley
Lemon juice

Wash mussels well, discard any that are open.
Heat oil in biggish pan, add chorizo & fry until browned, then add garlic, onion, tomato & red pepper, cooking for 15mins.
Stir in paprika, then sprinkle rice over & season.
Heat the stock, add saffron & stir until dissolved
Pour stock over rice & simmer for 15mins without stirring.
Scatter pieces of monkfish in, covering with the rice, place mussels & prawns on the top.
Cover & cook on a low heat for about 10 min’s, until the prawns are pink & mussels open. (Discard any mussels that have not opened).
Squeeze lemon juice over the top & scatter with parsley
Serve immediately

Have Your Say…

1. 

   made this dish several times never fails to impress looks fantastic tastes even better

   By susan scott on March 14, 2012 at 1:36 pm
2. 

   We’re glad you like it as much as us! Let us know if you have any other great recipes

   By rob on April 17, 2012 at 11:00 am

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