Ingredients

  • 200g whole chorizo
  • 250g monkfish fillet
  • Wooden skewers, soaked in water
  • Olive oil to cook
  • For the rice:
  • 3 tbs olive oil
  • 1 red onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and chopped
  • 200g Arborio rice
  • 1 tsp Piment d’espilette ( or smoked paprika)
  • 650mls chicken stock
  • 2 pieces of orange peel
  • 2 bay leaves
  • 150 mls cream
  • I tsp sugar
  • Salt and white pepper
  • For the dressing:
  • 100g butter, melted
  • 1 sprig of Rosemary
  • Half tsp smoked paprika
  • Juice of half an orange
  • Half a red chilli, diced
Print recipe

Directions

  1. Remove the skin from the chorizo as best you can and cut into half cm rounds.
  2. Cut the monkfish into chunky similar sized pieces.
  3. Thread the monkfish and chorizo alternately on the skewers and refrigerate.
  4. Put the olive oil in a pot with the onion and garlic then cook gently for five minutes or so.
  5. Add the rice and the spice and turn everything together so the rice is coated nicely.
  6. Add the chicken stock, orange and bayleaves then bring to a gentle simmer.
  7. Cook for twenty minutes or so until the rice is soft.
  8. Add the cream, sugar and seasoning, cover and keep warm.
  9. For the dressing, add all the other ingredients into the melted butter, bring to a gentle bubble and allow to infuse in a warm place.
  10. Heat a ribbed grill or frying pan. Add a little olive oil and cook the skewers on a high heat for 3 minutes or so, turning occasionally until caramelised and golden.
  11. Season and serve on top of the rice with a little of the dressing.

 

explore our

Similar Recipes

Desserts

Rory O’Connell’s Apple, Raisin and Whiskey Flan

Preheat the oven to 200c. Paint the edges and base of a 23...

Seasonal

Turkey with butter, watercress and potato mash

...

Serves 10-14 people
Main courses

Farmette’s Hot Smoked Salmon Tacos

This recipe was created by our friend, Imen McDonnell (...

Serves 4
Starters

Chicken Liver PÂTÉ with Balsamic Vinegar & Capers

This chicken liver pâté is full of gutsy flavours and is a wonderful star...

Serves 4-6
Seasonal

Christmas Stollen

...

Sides & Nibbles

Smoked Bacon and Pecan Brussel Sprouts with Shallot Butter

This is a great way to ensure that your brussel sprouts end up perfectly cook...

Starters

Rory O’Connell’s Leek Mousse with Mussels and Sauce Bretonne

Rory O'Connell's leek mousse is rich and delicious and should be served in sm...

see more