About this recipe:The spicy tomato flavour and aroma of this easy-going rice dish make it really appealing. Tender monkfish, juicy prawns and plenty of vegetables all combine to make a well-balanced, complete meal.
3 tbsp olive oil
1 large Spanish onion, finely chopped
2 garlic cloves, finely chopped
½ head of celery, finely diced and leaves reserved for garnish
1 red pepper, deseeded and chopped
½ tsp chilli powder, or to taste
1 tsp ground cumin
225g long-grain rice
2 x 400g cans chopped tomatoes
1 tbsp chopped fresh thyme or 1 tsp dried
300g skinned monkfish fillet, cut into 4 pieces
8 peeled, raw tiger prawns, about 75g in total
2 tbsp chopped fresh parsley
TO SERVE 1 lemon, cut lengthways into 4 wedges
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Put the oil in a large, deep frying pan and heat gently. Add the onion, garlic, celery, red pepper, chilli and cumin. Cook, stirring often, for 10–12 minutes until softened. Add the rice and cook, stirring, for 2 minutes.
Drain the tomatoes in a sieve over a measuring jug or bowl. Reserve the juice, then add the tomatoes to the rice. Sprinkle over the thyme, stir well and reduce the heat a little.
Make up the tomato juice to 1 litre with boiling water, pour into the pan and stir well. Bring to the boil, then reduce the heat, cover the pan with the lid slightly ajar, and simmer gently for 10 minutes.
Season the rice to taste, then place the pieces of monkfish on top. Continue cooking, partly covered as before, for 5 minutes. Stir the rice carefully and turn the monkfish over, then add the prawns. Partly cover the pan again and cook for a further 5 minutes or until the prawns have turned pink, the monkfish pieces are cooked, and the rice is tender. The dish should be moist, not dry.
Remove from the heat, cover tightly and leave for 5 minutes. Scatter the celery leaves and parsley over the top and serve with lemon wedges to squeeze over.
If you can't find raw tiger prawns, you can use cooked peeled prawns. Add them at the very end of cooking just to warm through, before you leave the dish to stand before serving.