Off Duty Chef: Bringing It Home airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves: 2
- 1kg turbot chop on the bone, skin removed-ask your fishmonger to prepare
- 12 large whole prawns
- 1 onion, peeled and diced
- 1 large carrot peeled and diced
- 1 tbsp tomato paste
- 100ml grand marnier
- 50g chorizo, diced
- 160g paella rice
- 300ml white wine
- Pinch saffron
- 1 tbsp smoked paprika
- 1 litre shellfish stock (from above)
- Zest of half an orange
- 1 lemon
- 1 sprig rosemary
- 2 tbsp butter
Method
Serves: 2
- Start with your shellfish stock for the rice. Begin by removing the prawn meat from the tail, retain the cracked shells and heads for your stock, roughly chop the prawn meat and keep in the fridge for later.
- Place a large heavy based saucepan on the heat and add a touch of vegetable oil.
- Add the diced onion and carrot and caramelise evenly for 3 to 4 minutes until golden brown. Now go in with the prawn heads and shells and bash with the top of a wooden spoon to extract the juice.
- Add the tomato paste and cook out for 1 minute before going in with the grand marnier. Cook this over a high heat until it has evaporated. At this point, fill the pot with cold water until it just covers the prawn shells.
- Bring to the boil and simmer for 30 mins before straining off the stock.
- Now to make the rice. Add some vegetable oil to a non-stick pan, followed by the chorizo, add the paprika and cook out until the oil is released from the chorizo.
- Add the rice and coat it in the spices over a medium heat . Increase the heat and add the white wine, allow to reduce by half before adding the shellfish stock, saffron and rosemary.
- Cook this at full blast, stirring occasionally until the stock reduces and the cooked rice appears from the liquid, this takes about 12 mins. Add the diced prawns for the final 2 mins. Remove from the heat and adjust the seasoning with salt, lemon juice and orange zest.
- For the turbot, place a non-stick pan on the heat and add some vegetable oil. Once the pan is at a medium heat, place the fish in and cook for 5 minutes on both sides, nice and slowly until golden brown, reduce the heat and add the butter.
- Baste for a further 5 mins until the butter turns nutty in colour. Season the fish and rest in the pan with the heat turned off for the last 5 mins.
- Remove and serve on top of the rice.
