So easy and delicious if I do say so myself! Perfect for Sunday family lunch.

Monkfish is such a tasty fish. Add some fresh prawns and some Iberico chorizo to the rice…simply divine! 🙂

Serves 4 (or 5 if you eat little as me)

300g monkfish fillet
200g prawns
350g rice (I normally use basmati)
150g of chorizo
1 onion
2 garlic cloves
Olive oil
200g of chopped tomatos tin
1 bay leaf
1/2 fish stock cube
Salt and pepper

Wash the rice and leave it to drain
Peel and devein the prawns and season them with salt
Cut the Chorizo
Dice the monk fish and season it with salt and pepper
Boil the fish in hot water seasoned with salt
Once the fish is cooked remove it from the water and reserve the water for the rice
Dice the onion and the garlic and in a large frying pan saute them in the olive oil
Add the tin of chopped tomatoes, the bay leaf and a handful of coriander
Add the chorizo and the fish stock with 50ml of the water and leave it to simmer for 2m
Add the rice and stir well
Add the remaining monkfish water and cook the rice for approximately 4m
Rectify seasoning – add salt and pepper if necessary
Add the prawns and let them cook
When prawns and rice are almost cooked add the monkfish
Garnish with a handful of coriander and it’s ready to be served!

It seems complicated but I promised it’s not, go on give it a try!
Enjoy it 🙂