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Moro's Arroz a La Marinara

Moro's Arroz a La Marinara Recipe

Spanish fish dish from Sam and Sam Clarke of London's Moro restaurant. It sounds lovely and is a little different than other dishes of the same ilk. Found in Olive Magazine, June 2005 edition. (Paella of a sort)If we & when make this type of dish, we don't use squid.
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Prep Time 40 mins
Cook Time 1 hr 15 mins
Course Main Course
Cuisine Spanish
Servings 1 paella pan
Calories 630.8 kcal

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 white 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

Instructions
 

  • Peel the prawns and put in the fridge.
  • Transfer the shells to a large saucepan over high heat and add the fish stock.
  • Bring to a gentle simmer and cook for 15 mins so that the flavor infuses the stock.
  • Remove from the heat, strain the stock and add the saffron; set aside.
  • Heat the olive oil in a large saucepan over medium-to-high heat.
  • When the pan is hot, add the onion, green pepper, 1 tsp of sweet paprika, and cook for 5 minutes.
  • Lower the heat to medium and cook for another 10-15 minutes, stirring every so often.
  • 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).
  • 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.
  • The next stage should be started about 20 minutes before you wish to eat.).
  • When you are ready to cook the rice, bring the stock to a boil. Remove and set aside.
  • Place the paella pan (or large pot) over a medium-high heat and add the wine, followed by the hot stock and season.
  • 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.
  • Cook 2 minutes, then add the prawns, turn off the heat and cover.
  • Let the rice sit for 3-5 minutes, then check seasoning. (The rice should be and surrounded by a soupy sauce.).
  • Serve with sprinkled parsley over the rice and lemon wedges.

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Nutrition

Serving: 407gCalories: 630.8kcalCarbohydrates: 58.4gProtein: 38.5gFat: 24.2gSaturated Fat: 3.7gCholesterol: 139.3mgSodium: 880.9mgFiber: 3gSugar: 3.8g
Keyword < 4 Hours, Easy, European, No Shell, One-Dish Meal, Rice, Savory, Short-Grain Rice, Spanish, Squid
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