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
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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.

 

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