Moro's arroz a la marinera

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olive magazine

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1. Peel the prawns and put in the fridge. Transfer the shells to a large saucepan over a high heat and add the fish stock. Bring to a gentle simmer and cook for 15 minutes so that the flavour infuses the stock.
2. Remove from the heat, strain the stock and add the saffron. Set aside. Heat the olive oil in a large saucepan over a medium-to-high heat. When the pan is hot, add the onion and both the green and ñoras peppers and cook for 5 minutes. Lower the heat to medium and cook for another 10-15 minutes, stirring every so often. Now stir in the chopped garlic and fennel seeds and cook for a further 5 minutes or until the garlic and the onions have some colour and are sweet. Add the rice to the pan and stir for 1 minute to coat with the oil. (Up to this point everything can be cooked in advance. The next stage should be started about 20 minutes before you wish to eat.)
3. When you are ready to cook the rice, bring the stock to the boil. Remove and keep aside. Place the paella pan (or large pot) over a medium-high heat and add the wine, followed by the hot stock, and season. Simmer for 15 minutes, stirring every now and then to prevent sticking, then add the pieces of monkfish and squid and turn the heat down to medium- low. Cook for 2 minutes, then add the prawns, turn off the heat and cover. Let the rice sit for 3-5 minutes, then check the seasoning. (The rice should be tender and surrounded by a soupy sauce.) Serve with parsley sprinkled over and lemon wedges.

From Casa Moro, The Second Cookbook, by Sam and Sam Clark

Per serving

593 kcalories, protein 44.8g, carbohydrate 59.5g, fat 19.8 g, saturated fat 2.6g, fibre 3g, salt 1.46 g

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Ingredients

• 300g North Atlantic prawns preferably in their shells
• 1l fish stock
• 1 small pinch of saffron (about 20 threads)
• 6 tbsp olive oil
• 1 ½ large spanish onions , finely chopped
• 1 green pepper , seeded and finely chopped
• 2 dried ñoras peppers , seeds and stalks removed, broken into small pieces and covered with boiling water, or 1 tsp sweet paprika
• 5 garlic cloves , finely chopped
• ½ tsp fennel seeds
• 250g Calasparra rice
• 75ml white wine
• 300g monkfish fillets, trimmed and cut into 2cm pieces
• 2 squid the size of your hand, cleaned and scored
• 2 tbsp flat-leaf parsley , roughly chopped
• 1 lemon , cut into wedges

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Ready in 1 hour 15 mins

Ingredients

• 300g North Atlantic prawns preferably in their shells
• 1l fish stock
• 1 small pinch of saffron (about 20 threads)
• 6 tbsp olive oil
• 1 ½ large spanish onions , finely chopped
• 1 green pepper , seeded and finely chopped
• 2 dried ñoras peppers , seeds and stalks removed, broken into small pieces and covered with boiling water, or 1 tsp sweet paprika
• 5 garlic cloves , finely chopped
• ½ tsp fennel seeds
• 250g Calasparra rice
• 75ml white wine
• 300g monkfish fillets, trimmed and cut into 2cm pieces
• 2 squid the size of your hand, cleaned and scored
• 2 tbsp flat-leaf parsley , roughly chopped
• 1 lemon , cut into wedges

Per serving

593 kcalories, protein 44.8g, carbohydrate 59.5g, fat 19.8 g, saturated fat 2.6g, fibre 3g, salt 1.46 g

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