• 1 tbsp olive oil
  • 75g cooking chorizo, skinned and cut into discs
  • 2 x 200g pieces monkfish fillets, skinned and membrane removed
  • ½ onion, sliced
  • 1 red pepper, sliced
  • 2 cloves garlic, sliced
  • 1 tsp sweet smoked paprika
  • 2 tbsp sun-dried tomato paste
  • 200ml dry sherry
  • a handful kalamata olives
  • 150ml chicken stock
  • 250g pouch ready-cooked rice
  • a pinch sugar
  • ½ orange, segmented


  • STEP 1

    Heat the olive oil in a large frying pan and add the chorizo. Cook for 5 minutes until crisp, and the oil has turned red. Remove. Season the monkfish well and add to the pan. Cook for 3-4 minutes on each side until golden. Remove the monkfish.

  • STEP 2

    Add the onions and peppers to the same pan, and fry for 5 minutes until charred at the edges. Add the garlic and cook for 1 minute, then add the paprika and sun-dried tomato paste, and cook for another minute. Pour in the sherry, add the olives and chorizo, and simmer until the sherry is reduced by half. Add the stock, rice and sugar, tuck in the monkfish, and simmer, lid on, for 5 minutes until the rice is hot and the monkfish cooked.

  • STEP 3

    Serve up the rice with the monkfish and orange segments on top.


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