Watch Neven's Portuguese Food Trails Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves 4-6
For the fish stock:
- 500g raw mussels
- Prawn heads/shells (if desired)
- 300ml white wine
- 1 onion, peeled and diced
- 300ml water
For the rice:
- 300g long grain rice
- 2 tbsp olive oil
- 1 onion, peeled and diced
- 1 red pepper, peeled, core removed and diced
- 1 yellow pepper, peeled, core removed and diced
- 1 green pepper, peeled, core removed and diced
- 3 garlic cloves, crushed
- 2 tbsp smoked paprika
- 1 tsp cayenne pepper
- Pinch of saffron
- 1 x 400g can chopped tomatoes
- Prepared fish stock (or from a stock cube)
- 8-10 cherry tomatoes, cut in half
- Sea salt & ground black pepper
- 1 tbsp chopped basil
- 1 tbsp chopped coriander
- Zest of 1 lemon
For the fish:
- 1 monk fish fillet, bone removed and cut into cubes
- 1 prepared squid, cleaned and cut into rings
- 16-20 prawns, shells removed
Method
For the fish stock:
- Add the closed mussels and prawn shells (if using) to a pot along with the white wine, diced onion and water. Bring to the boil.
- Reduce to a simmer for 5 minutes, until the mussels open.
- Strain the stock and reserve the mussels (ensuring the mussel shells open, discarding any which do not).
- Remove the mussel meat from the shells and set aside.
For the rice:
- Par cook the long grain rice for 4-5 minutes in boiling water. Refresh under cold water to cool completely and set aside.
- Heat the olive oil in a large heavy based pot. Add in the diced onion, peppers and garlic. Stir to combine and allow to cook for 2-3 minutes.
- Add in smoked paprika, cayenne pepper and pinch of saffron. Combine and allow to soften and cook the spices.
- Add in the par-cooked long grain rice and mix through. The rice will begin to take on the colour from the spices
- Add in the chopped tomatoes and enough of the stock to cover the rice (you can add more if necessary). Stir to combine and cook for 2-3 minutes.
- Gently add the fish and spread it throughout the pot (except the mussels). Bring to the boil and reduce to a simmer.
- Add the cherry tomatoes and cover with a lid and cook for 5-6 minutes until the fish is cooked through. Season with salt and pepper.
- Add the mussel meat and stir to warm through. Add the herbs, lemon zest and serve.
