In between omelet and “paella”

People :

4

Preparation time :

1h y 15 min

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 400 g paella rice
  • 12 or 16 shrimps
  • 300 g monkfish
  • 4 eggs
  • Saffron
  • Olive oil

For the fish stock:

  • 1 kg of rock fish (cleaned and gutted)
  • heads and shell from the shrimps
  • 1 onion
  • 1 leek
  • 1 carrot
  • 1 stick of celery
  • 1 bay leaf
Preparation
  1. Peel the shrimps reserving the shells and heads. Chop and dice the monk fish removing the bones as they will be used in the fish stock
  2. To make the fish stock, sauté the peeled and diced vegetables, in a little oil ensuring that they do not brown. Add the shrimp heads and shells and sauté for 2 minutes.Then add the rock fish , as well as the monkfish bones and sauté for 2 more minutes. Cover with cold water (about 2 liters) and bring to boil. Skim with a spoon, add the bay leaf  and cover and cook over a very low heat for 20 minutes. Turn off the heat and allow to stand for a few minutes before straining.
  3. Set aside.
  4. Preheat the oven at 250ºC.
  5. In a earthenware pot, sauté the monkfish and shrimp tails sprinkle with salt. Set aside.
  6. In the same oil, fry the rice for about 2 minutes over a low heat. Add the fish stock (1.5 liters), the saffron and salt to taste. Cook over a medium heat for about  13 minutes, adding the monkfish and shrimp tails halfway through.
  7. After 13 minutes, cover the rice with the beaten eggs and finish cooking in the oven for about 7 minutes, or until the egg is slightly golden.  

Additional information

People :

4

Preparation time :

1h y 15 min

Difficulty:

Media