Seafood Rice Dish Recipe

Seafood rice

Name: Seafood rice
Total time: 1 h
Yield: Serves 6
Ingredients: 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)

Published: March 31, 2019 at 4:30 PM

Save recipe

Serves 6

Easy

Total time: 1 hr

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This impressive rice dish is packed with monkfish, gurnard and large whole prawns. Cook this easy all-in-one recipe for your next gathering

Gluten free

Skip to ingredients

Alternatives

Complete the dish

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.” saborrestaurants.co.uk

For more inspiration, try our seafood linguine and paella.

Ingredients

Nutrition

480g calasparra rice

(see notes below)
chopped to make 3 tbsp flat-leaf parsley

BISQUE

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

CONFIT FISH AND PRAWN OIL

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)

Nutrition: per serving

kcal797
fat43.6g
saturates6.7g
carbs58.6g
sugars1.4g
fibre1.6g
protein25.6g
salt0.2g

Method

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 brindisa.com, but bomba paella rice will work in its place.

Check out our best Spanish recipes here...

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue