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Monkfish, Prawn and Chorizo Paella
Monkfish, Prawn and Chorizo Paella

Monkfish, Prawn and Chorizo Paella

with Peas, Lemon, Tenderstem® and Chives

This Monkfish, Prawn and Chorizo Paella takes inspiration from classic restaurant dishes with a gourmet protein to bring a fine dining experience straight into your home!

Tags:
High Protein
Spicy
Allergens:
Milk
Fish
Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

80 grams

Tenderstem® Broccoli

½ unit(s)

Lemon

1 bunch(es)

Chives

60 grams

Diced Chorizo

(Contains: Milk)

1 sachet(s)

Cajun Spice Mix

175 grams

Risotto Rice

20 grams

Chicken Stock Paste

200 grams

Monkfish Medallions

(Contains: Fish)

10 grams

Unsalted Butter

(Contains: Milk)

150 grams

King Prawns

(Contains: Crustaceans)

120 grams

Peas

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

Nutritional information

Energy (kJ)3158 kJ
Energy (kcal)755 kcal
Fat23.6 g
of which saturates9.6 g
Carbohydrate82.9 g
of which sugars6.2 g
Dietary Fibre8 g
Protein51.4 g
Salt5.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Garlic Press
Kitchen Shears
Kettle
Large Oven-Proof Pan
Oven dish
Lid
Pan

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil a full kettle.

Peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.

Zest and halve the lemon (see ingredients for amount). Finely chop the chives (use scissors if easier).

Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, then set aside.

Start the Risotto
2

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Stir in the Cajun spice mix (add less if you'd prefer things milder) and half the garlic. Cook for 1 min more.

Time to Bake
3

Add the risotto rice and the juice of half the lemon to the pan. Stir and cook until the edges of the rice are translucent and the lemon juice has evaporated, 1-2 mins. 

Stir in the boiled water for the risotto (see pantry for amount) and chicken stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.

When the risotto has 10-12 mins left, roast the broccoli on the middle shelf until tender and crispy.

Fish to Fry
4

When the risotto has 5-10 mins of cooking time left, heat a drizzle of oil in a large frying pan on high heat. Pat the monkfish pieces dry with kitchen paper.

Once hot, add the monkfish, butter and remaining garlic to the pan. Cook the monkfish for 3-4 mins on each side, adjusting the heat as necessary.

Meanwhile, drain the prawns.

After the monkfish has cooked for a few mins, add the prawns to the pan for the final 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw seafood.

Zest It Up
5

Once the prawns and monkfish are cooked, remove the pan from the heat. IMPORTANT: The monkfish is cooked when opaque in the middle. The prawns are cooked when pink on the outside and opaque in the middle.

Stir in half the lemon zest. Add a squeeze of lemon juice and season with salt and pepper.

 

Finish and Serve
6

When the rice is cooked, stir in the peas and half the chives. Taste and season with salt and pepper if needed, adding a splash of water if it's a little dry.

Share the risotto between your bowls, then top with the prawns and monkfish. Spoon over any buttery juices from the pan.

Finish with a sprinkle of the remaining chives and lemon zest. Serve the broccoli alongside.

Enjoy!

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