Portuguese Arroz de Tamboril Recipe: Monkfish and Prawn Rice

Arroz de tamboril: Portuguese prawn and monkfish rice with paprika and parsley.

Portuguese Arroz de Tamboril Recipe: Monkfish and Prawn Rice

You can't beat a rice dish with loads of lovely stuff in it when it comes to comfort food, and this Portuguese monkfish and prawn number is very special indeed, it's called arroz de tamboril, and it's a name you need to remember, because you are gonna love this recipe!

Course Main Course

Cuisine Anglo Portuguese

Keyword arroz de tamboril, portuguese monkfish rice, portuguese seafood rice

Prep Time 7

Cook Time 45

Total Time 52

Servings Servings

Calories 698kcal

Author Brian Jones

Ingredients

350 g Boneless Monkfish 12oz
10-12 King Prawns 175g
135 g Short Grain Rice ⅔ Cup (I use paella rice)
1 Small Onion 100g
1 Green Pepper
2 tablespoon Olive Oil
1 Medium-Large Tomato 150g
3 Garlic Cloves
1 Bay Leaf
1 teaspoon Smoked Paprika
⅛ teaspoon Black Pepper
125 ml Dry Sherry ½ Cup
500 ml Fish Stock 2 Cups

Instructions

Cut the onion in half peel it and then cut it into a 5mm (just under ¼") dice.
Remove and discard the stems and seeds from the pepper, and cut it into a dice, roughly the same size as the onion.
Heat a 28cm or 11" frying pan over a medium-low heat. When it is hot, add the olive oil, onions and green pepper, then sweat them down gently for 10 minutes.

You do not want to add any colour at this stage, so if they begin to go golden, reduce the heat a little.

Grate the tomato.
Peel and finely dice the garlic.
After 10 minutes, add the garlic and cook for 30-60 seconds.
Add the grated tomato, bay leaf, smoked paprika and black pepper, and stir continuously until the liquid from the tomato has evaporated.
Add the rice, and stir it gently until it is coated with the thick "sauce".
Pour in the sherry, and cook out for a few minutes, or until it just begins to boil.
Add the fish stock, stir to combine, then reduce the heat to low; now is a good time to have a taste and add salt as required.
Add a lid and cook for 10-12 minutes.
If your prawns are frozen, defrost them by running them under cold water.
Cut your monkfish into 35mm (1½") cubes.
Remove the lid from the pan, and have a taste of the rice; it should be well on the way to being cooked, but still have a "reasonable bite left in it.
Stir in the monkfish, return the lid and cook for another 5 minutes.
Remove the lid, stir in the prawns and cook for a final 5 minutes without the lid on.

I like to remove the pan from the heat and allow it to sit, covered, for 2-3 minutes before serving.

Nutrition