Mellow Rice with Monkfish and Shrimp

Recipe offered



  • 250 g cubed monkfish
  • 12 shrimps
  • 200 g carnaroli rice
  • 1200 g fumet broth
  • 1 grated tomato
  • ½ grated onion
  • 1 spoon of "picaeta" (almonds
  • Garlic
  • Bread
  • Parsley)
  • Pinch of paprika
  • 1 spoon of virgin olive oil
  • 5-6 strands of saffron
  • Preparation

  • Peel and chop the shrimps. Do not throw away the heads. Sauté the shrimp heads in the oil. Remove. Add the monkfish and shrimp and brown a little. Add the onion and tomato and fry very well. Add the picaeta, saffron and paprika. Add the rice and wet with the very hot fumet. Stir the rice thoroughly so that it releases the starch and becomes more mellow. Cook for five minutes over a high heat before lowering the heat. Cook for seven to ten minutes more.