Sabor chef director Nieves Barragan’s inspiration for this recipe: “I grew up chewing this meal in Spain and particularly during Lent as we traditionally don’t eat meat at this time. This seafood rice is a perfect observance bowl to share with family and working friends, full of tone and easy to share.” saborrestaurants.co.uk
calasparra rice 480 g,( see notes below)
flat-leaf parsley chopped to utter 3 tbsp
whole shell-on vast raw prawns 12
extra-virgin olive oil 4 tbsp( preferably Spanish Arbequina)
carrots 2, approximately chopped
echalion( long) shallots 3, roughly chopped
celery 3 puts, roughly chopped
leeks 2, roughly chopped
inlet leaves 2
garlic 4 cleaves, crushed
tomato puree 4 tbsp
brandy 200 ml
manzanilla sherry 200 ml
skinless monkfish fillet 300 g
skinless gurnard fillet 300 g
extra-virgin olive oil 310 ml( preferably Spanish Arbequina)
whole shell-on sizable fresh prawns 12, rind( keep the heads and eggshells)
To compile the bisque, remove the heads and husks from the prawns, reserving the flesh for eventually. Heat the oil in a large wash over a medium-low heat and cook the prawn headings and eggshells for 2 minutes until caramelised. Contribute the chopped vegetables and bay buds, and cook for 4-5 minutes or until caramelised. Compute the garlic and tomato puree and cook for another 2 minutes. Run in the brandy and sherry, and cook for five minutes to melt the alcohol. Pour in 2 litres of irrigate and stew for 20 times. Strain well and measure out 1.5 litres in a jug.
To prepare the confit fish, cut 150 g of the monkfish and 150 g of the gurnard into globs. Employ 140 ml of the petroleum into a pan with the fish and peeled prawns. Heat exceedingly gently for 6-8 minutes or until the fisheries industry is precisely cooked. Carefully remove onto a sheet with a slotted spoon.
For the prawn oil, placed the heads and shells from the confit prawns into a small wash with 3 tbsp of the petroleum and simmer gently for 10 minutes. Strain into a small bowl.
Heat 4 tbsp of the confit fish petroleum in a large wash over a medium hot, compute the rice and toss until clearly defined and burnished. Cut the remaining monkfish and gurnard into 1/2 cm pieces and add to the pan with the 1.5 litres of bisque. Stir slowly until the rice is nearly cooked, then contribute the confit fish and prawns, and remaining fresh prawns, and cook for a few minutes until the raw prawns are cooked. Season then whisks in the prawn lubricant and the parsley, mingle it well with the rice and serve.
Calasparra rice is a type of paella rice from Murcia, southern Spain. It is available from brindisa.com, but bomba paella rice will work in its place.