Arroz de Tamboril

Ingredients

Monkfish

1 pound, cut into chunks

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Red bell pepper

1, diced

Tomatoes

2 cups, diced (fresh or canned)

Fish stock

4 cups

White wine

1/2 cup

Short-grain rice

1 1/2 cups

Paprika

1 teaspoon

Bay leaf

1

Salt

to taste

Pepper

to taste

Fresh parsley

for garnish, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until they are softened and fragrant, about 3-4 minutes.
3. Stir in the diced tomatoes, red bell pepper, paprika, and bay leaf. Cook for 5 minutes, allowing the vegetables to mingle and soften.
4. Gently add the monkfish chunks to the pot, cooking for another 5 minutes until they are slightly browned.
5. Pour in the white wine, letting it simmer for 2-3 minutes to reduce slightly.
6. Add the fish stock and bring the mixture to a boil.
7. Stir in the short-grain rice, seasoning with salt and pepper to taste.
8. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
9. Remove from heat and let it rest for 5 minutes before serving.
10. Garnish with chopped parsley for a fresh touch and serve hot.