Hailing from Catalonia, this paella features monkfish, which has gained in popularity in recent years. Prepared and cooked correctly, monkfish tastes like lobster. Here, the subtle flavor and tenderness of the monkfish add the perfect accents to the plump, juicy rice. A chilled white wine is the perfect accompaniment to this seafood paella.
Heat 3/4 cup (6 fl. oz) olive oil in a paella pan over medium to high heat. Lightly fry the monkfish pieces all over in the oil and transfer to a platter.
In the same oil, sauté the chili and transfer to a mortar. Fry the slice of bread in the same oil until golden and transfer to the mortar with the chili. Mash together until a paste is formed.
Add the minced garlic and tomatoes to the paella pan and sauté for several minutes. Pour in the remaining oil and, when sufficiently heated, add the rice. Place the monkfish pieces on top, and add the broth, mashed chili and bread, and the saffron. Cook for 20 to 25 minutes, or until the liquid has been absorbed and the rice is tender.
Season with salt and pepper and serve immediately.
Which Paella pan should I use? After receiving many inquires on what are the right size and characteristics for a paella pan, we've made a bit of research, and retrieved some information on that issue. We usually use regular, 15-inches paella pan, but we've managed to find some other sizes also. So if you want to find out which paella pan size suits you best, just keep reading...