Sabor chef director Nieves Barragán's inspiration for this recipe: “I grew up eating this dish in Spain and particularly during Lent as we traditionally don’t eat meat at this time. This seafood rice is a perfect celebration dish to share with family and friends, full of flavour and easy to share.”

For more inspiration, try our seafood linguine and paella.


  • 480g calasparra rice, (see notes below)
  • chopped to make 3 tbsp flat-leaf parsley


  • 12 whole shell-on large raw prawns
  • 4 tbsp (preferably Spanish Arbequina) extra-virgin olive oil
  • 2 carrots, roughly chopped
  • 3 echalion (long) shallots, roughly chopped
  • 3 sticks celery, roughly chopped
  • 2 leeks, roughly chopped
  • 2 bay leaves
  • 4 cloves garlic, crushed
  • 4 tbsp tomato purée
  • 200ml brandy
  • 200ml manzanilla sherry


  • 300g skinless monkfish fillet
  • 300g skinless gurnard fillet
  • 310ml (preferably Spanish Arbequina) extra-virgin olive oil
  • 12 whole shell-on large raw prawns, peeled (keep the heads and shells)


  • STEP 1

    To make the bisque, remove the heads and shells from the prawns, reserving the meat for later. Heat the oil in a large pan over a medium-low heat and cook the prawn heads and shells for 2 minutes until caramelised. Add the chopped vegetables and bay leaves, and cook for 4-5 minutes or until caramelised. Add the garlic and tomato purée and cook for another 2 minutes. Pour in the brandy and sherry, and cook for 5 minutes to evaporate the alcohol. Pour in 2 litres of water and simmer for 20 minutes. Strain well and measure out 1.5 litres in a jug.

  • STEP 2

    To prepare the confit fish, cut 150g of the monkfish and 150g of the gurnard into chunks. Put 140ml of the oil into a pan with the fish and peeled prawns. Heat very gently for 6-8 minutes or until the fish is just cooked. Carefully remove onto a plate with a slotted spoon.

  • STEP 3

    For the prawn oil, put the heads and shells from the confit prawns into a small pan with 3 tbsp of the oil and simmer gently for 10 minutes. Strain into a small bowl.

  • STEP 4

    Heat 4 tbsp of the confit fish oil in a large pan over a medium heat, add the rice and toss until clear and shiny. Cut the remaining monkfish and gurnard into ½cm pieces and add to the pan with the 1.5 litres of bisque. Stir slowly until the rice is almost cooked, then add the confit fish and prawns, and remaining raw prawns, and cook for a few minutes until the raw prawns are cooked. Season then stir in the prawn oil and the parsley, mix it well with the rice and serve.

Calasparra rice is a type of paella rice from Murcia, southern Spain. It is available from, but bomba paella rice will work in its place.

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