Photo: Gregor Moser
Rice with monkfish, saffron and red peppers
11 ingredients
30 min + 30 min
Serves 4
openrecipes
Cook this Spanish rice recipe as a tasty alternative to paella. Serve with a spoonful of aioli.
Estimated Nutrition (whole recipe, rough)
861
Calories
53g
Protein
43g
Fat
62g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Saffron | not in our table | 0 |
| Monkfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp olive oil
- 75g/3oz shallots
- 1 small head garlic
- ½ tsp pimentón dulce (smoked sweet Spanish paprika
- pinch crushed dried chillies
- 200g/7oz vine or beef tomatoes
- 1 litre/1¾ pints fish stock
- ½ tsp loosely packed saffron
- 400g/14oz short-grain paella rice
- 1 large roasted red pepper
- 500g/1lb 2oz monkfish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes