Ingredients for Moro's Arroz A La Marinara
- 200g raw prawns, peeled and deveined
- 800ml hot fish stock
- A pinch of saffron threads
- 4 tbsp olive oil
- Spanish Onions
- 1 green bell pepper, finely chopped
- Dried Sweet Peppers
- Garlic Cloves
- Fennel Seed
- 300g paella rice (such as Bomba or Calasparra)
- White Wine
- Fish Fillet
- (Optional) 100g squid, cleaned and cut into rings
- Flat Leaf Parsley
- Lemon
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How to Make Moro's Arroz A La Marinara
- Peel and devein the prawns. Refrigerate.
- Place prawn shells in a large saucepan. Add fish stock. Bring to a gentle simmer and cook for 15 minutes.
- Remove from heat. Strain the stock and stir in the saffron. Set aside.
- Heat olive oil in a large paella pan or wide, shallow pan over medium-high heat.
- Add onion and green pepper. Cook for 5 minutes.
- Reduce heat to medium and cook for 10-15 minutes, stirring occasionally, until softened.
- Add minced garlic and fennel seeds. Cook for 5 minutes until fragrant.
- Add rice and stir for 1 minute to coat with oil.
- (Up to this point, the preparation can be done in advance.)
- About 20 minutes before serving, bring the saffron-infused stock to a boil. Remove from heat.
- Place the paella pan over medium-high heat. Add white wine and let it evaporate slightly.
- Pour in the hot stock. Season with salt and pepper.
- Simmer for 15 minutes, stirring occasionally to prevent sticking.
- Add monkfish pieces and optional squid. Reduce heat to medium-low.
- Cook for 2 minutes. Add prawns, turn off heat, and cover.
- Let the rice sit for 3-5 minutes. Adjust seasoning.
- Garnish with fresh parsley and serve with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
15g
Fat
18g
Carbs
19g
