How to make Monkfish and Shrimp Rice.
Ingredients: Serves 4
For the rice:
- 1 lb (454 g) large raw shrimp with or without the heads
- 2 lbs (908 g) monkfish, cut into cubes
- 4 cups (946 ml) shrimp stock
- 3 medium Roma tomatoes, peeled, seeded and finely chopped
- 1 red bell pepper, finely chopped
- 1 medium to large onion, finely chopped
- 3 cloves garlic, minced
- 1½ cups vinho verde
- ½ cup (118 ml) olive oil
- 2 tablespoons piri piri sauce
- 1½ cups Portuguese Carolino rice
- 2 bay leaves
- 10 sprigs parsley, leaves separated from stems and finely chopped; stems saved for shrimp stock
- 10 sprigs cilantro, leaves separated from stems and finely chopped; stems saved for shrimp stock
- Salt, to taste
- Pepper, to taste
For the shrimp stock:
- Shrimp shells and heads, reserved from shelling the shrimp
- 1 onion, chopped
- Coriander and parsley stalks
- 1 tablespoon salt
- 4 cups (946 ml) water
- Peel and remove the heads and shells from the shrimp.
- Refrigerate cleaned shrimp for later use.
- Place shrimp heads and shells in a medium saucepan.
- Add 4 cups of water, salt, chopped onion, coriander and parsley stalks.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Turn off heat and set aside for a least 20 minutes.
- Strain when ready to use, discarding solids.
- In a separate large saucepan, heat olive oil and gently fry the onions for 10 minutes.
- Add rice and sauté until ends become opaque and grains are thoroughly coated in oil.
- Add the bell pepper, tomatoes, bay leaves, garlic, 3 tablespoons each of chopped parsley and coriander.
- Continue sautéing for another 3 minutes.
- Then add the garlic, piri piri sauce and vinho verde.
- Cook for approximately 5 minutes, stirring often.
- Stirring is important to prevent the rice from sticking to the pan bottom and also to loosen starch on rice surface to create the characteristic maladrinho creaminess.
- Adjust salt and pepper to taste and continue cooking for another 5 minutes.
- After the rice has cooked for 10 – 15 minutes and is partially cooked, add the monkfish pieces.
- The monkfish will take approximately 5 minutes to cook.
- Taste the rice and if it is slightly al dente, stir in shrimp and cook for a few minutes until the shrimp turn pink.
- Serve immediately, ladling one or two scoops of rice and seafood into deep bowls.
- Garnish with the remaining chopped parsley and cilantro.
- Serve with a bowl of piri piri sauce for added heat.
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