Monkfish, Prawn and Chorizo Paella
with Peas, Lemon and Chives
This Monkfish, Prawn and Chorizo Paella takes inspiration from classic restaurant dishes with a gourmet protein to bring a fine dining experience straight into your home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
½ unit(s)
Lemon
1 bunch(es)
Chives
60 grams
Diced Chorizo
1 sachet(s)
Cajun Spice Mix
175 grams
Risotto Rice
1 sachet(s)
Saffron
20 grams
Chicken Stock Paste
200 grams
Monkfish Medallions
(Contains Fish)
30 grams
Unsalted Butter
(Contains Milk)
150 grams
King Prawns
(Contains Crustaceans)
120 grams
Peas
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a full kettle.
Peel and grate the garlic (or use a garlic press).
Zest and halve the lemon (see ingredients for amount). Finely chop the chives (use scissors if easier).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Stir in the Cajun spice mix (add less if you'd prefer things milder) and half the garlic. Cook for 1 min more.
Add the risotto rice and the juice of half the lemon to the pan. Stir and cook until the edges of the rice are translucent and the lemon juice has evaporated, 1-2 mins.
Stir in the boiled water for the risotto (see pantry for amount), saffron and chicken stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
When the risotto has 5-10 mins of cooking time left, heat a drizzle of oil in a large frying pan on high heat. Pat the monkfish pieces dry with kitchen paper.
Once hot, add the monkfish, butter and remaining garlic to the pan. Cook the monkfish for 3-4 mins on each side, adjusting the heat as necessary.
Meanwhile, drain the prawns.
After the monkfish has cooked for a few mins, add the prawns to the pan for the final 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw seafood.
Once the prawns and monkfish are cooked, remove the pan from the heat. IMPORTANT: The monkfish is cooked when opaque in the middle. The prawns are cooked when pink on the outside and opaque in the middle.
Stir in half the lemon zest. Add a squeeze of lemon juice and season with salt and pepper.
When the rice is cooked, stir in the peas and half the chives. Taste and season with salt and pepper if needed, adding a splash of water if it's a little dry.
Share the risotto between your bowls, then top with the prawns and monkfish. Spoon over any buttery juices from the pan.
Finish with a sprinkle of the remaining chives and lemon zest.
Enjoy!
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