Monkfish and Lobster Rice

Here are the ingredients for 4 people

• 380g Spanish round rice
• 400g monkfish tail
• 1 raw European lobster
• 2 bunches fresh garlic shoots
• 800ml prawn and monkfish stock
• Pink salt
• Extra virgin olive oil

Method

1. 1Add olive oil to the paella pan and sear the lobster head, claws, and tail pieces until they turn bright orange, then set them aside.
2. 2In that same flavorful oil, gently sauté the chopped garlic shoots.
3. 3As soon as they begin to take on color, add the monkfish cut into bite-sized pieces and cook briefly.
4. 4Add the rice and stir for a minute or two to toast the grains lightly.
5. 5Pour in the hot stock.
6. 6Add the lobster back in and cook for 5 minutes over high heat, then reduce to medium-low for 10 minutes.
7. 7Turn off the heat, cover the pan with a clean kitchen towel, and let it rest for 5 minutes before serving.

Notes

1. 1The real secret is using a rich homemade stock made from prawns and monkfish. I will share the recipe soon, I promise!