In many homes in our geography, rice becomes the protagonist of the weekend. And although we present this recipe on a Tuesday, it was also on a weekend when we tried it and gave it the thumbs up. And it is that this baked rice with roasted garlic and monkfish it's a delight.
Don't be scared by the fact that the rice ends up in the oven or that its ingredients include roasted garlic or potatoes. Everything works and gives this rice different nuances of flavor and textures. Dare to try it! Will not disappoint you!
It will take you as long to do it as it takes to prepare other paellas and rice dishes that require a sauce. The only extra work will be here roast the head of garlic. But you can do it the day before, taking advantage of the fact that you turn on the oven for any other preparation and reserve it in the fridge.
ingredients
- 1 head of garlic
- Olive oil
- Sal Island
- 1 red onion, minced
- 2 leeks, minced
- 1 green bell pepper, minced
- 1/2 red bell pepper, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon of chorizo pepper pulp
- 1/2 glass of crushed tomato
- 2 teaspoons tomato paste
- 1/2 teaspoon of paprika
- 1 medium potato, in small cubes
- 1 cup of rice
- 4 cups of fish broth
- 3 frozen monkfish tails (thawed)
Step by step
- Roast the head of garlic. To do this, cut off the top of the head, so that you can see the inside of the garlic cloves. Place the head of garlic on aluminum foil, add a pinch of salt and a splash of oil on it. Then wrap the head of garlic as if it were a small package, so that the oil does not come out while it cooks, and take it to the oven. Bake at 180ºC at a medium height for about 30 minutes or until you touch the top and notice that they are already soft.
- Once the head of garlic is roasted, unwrap it, let it cool slightly and then remove the clean garlic cloves, pressing on the lower area so that they come up. Store them at room temperature if you are going to use them later. If not, put them in an airtight jar, cover them with olive oil and put them in the fridge.
- Then prepare the sofrito. Put three tablespoons of oil in a saucepan and fry the onion, leek and pepper until they have reduced and changed colour.
- Then add the raw garlic and four or five roasted garlic cloves and fry for two more minutes.
- Add the tomatoes to the pan, the chorizo pepper pulp and the paprika. Mix and cook for a few minutes so that the tomato loses some of its water.
- Then add the potato and rice and sauté for a couple of minutes before adding 3 cups of boiling fish stock.
- Season, mix and let it cook for a few 10 minutes over medium/high heat.
- Now, place the chopped monkfish tails and salt and pepper over the rice and add more broth if it has run dry.
- Take the casserole to the oven and cook 10-12 more minutes at 250ºC. Watch and if you see that it begins to get dry, place aluminum foil on top so that it does not lose more liquid.
- Once the time has elapsed, remove the casserole from the oven and let the baked rice with roasted garlic and monkfish rest for a couple of minutes before serving.
