Moro's Arroz A La Marinara

Total Time: 1 hr 55 mins Preparation Time: 40 mins Cook Time: 1 hr 15 mins

Ingredients

• 2/3 lb prawns, preferably in their shells
• 4 1/4 cups fish stock
• 1 pinch saffron (about 20 threads)
• 6 tablespoons olive oil
• 1 1/2 large spanish onions, finely chopped
• 1 green pepper, seeded and finely chopped
• 2 noras dried sweet peppers, seeds and stalks removed, broken into small pieces and covered with boiling water or 1 teaspoon sweet paprika
• 5 garlic cloves, finely chopped
• 1/2 teaspoon fennel seed
• 1/2 lb calasparra rice (spanish short grain rice) or 1/2 lb arborio rice
• 2 1/2 ounces wine
• 2/3 lb monk fish fillet, trimmed and cut into 3/4-inch pieces
• 2 squid, the size of your hand cleaned and scored
• 2 tablespoons flat leaf parsley, roughly chopped
• 1 lemon, cut into wedges

Recipe

• 1 peel the prawns and put in the fridge.
• 2 transfer the shells to a large saucepan over high heat and add the fish stock.
• 3 bring to a gentle simmer and cook for 15 mins so that the flavor infuses the stock.
• 4 remove from the heat, strain the stock and add the saffron; set aside.
• 5 heat the olive oil in a large saucepan over medium-to-high heat.
• 6 when the pan is hot, add the onion, green pepper, 1 tsp of sweet paprika, and cook for 5 minutes.
• 7 lower the heat to medium and cook for another 10-15 minutes, stirring every so often.
• 8 now stir in the chopped garlic and fennel seeds and cook for 5 minutes more or until the garlic and the onions have same color and are sweet. (lightly caramelized).
• 9 add the rice to the pan and stir for 1 minute to coat the rice with oil. (up to this point everything can be cooked in advance.
• 10 the next stage should be started about 20 minutes before you wish to eat.).
• 11 when you are ready to cook the rice, bring the stock to a boil. remove and set aside.
• 12 place the paella pan (or large pot) over a medium-high heat and add the wine, followed by the hot stock and season.
• 13 simmer for 15 minutes, stirring every now and then to prevent sticking, then add the pieces of monk fish and squid(not in mine)and turn the heat down to medium-low.
• 14 cook 2 minutes, then add the prawns, turn off the heat and cover.
• 15 let the rice sit for 3-5 minutes, then check seasoning. (the rice should be and surrounded by a soupy sauce.).
• 16 serve with sprinkled parsley over the rice and lemon wedges.