Name: Spanish-Style Rice with Fish and Chorizo
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 pound monkfish tail, cut into 1 1/2-inch pieces; Kosher salt and freshly ground pepper; 2 links Spanish-style dried chorizo (about 6 ounces), thinly sliced; 1 large onion, chopped; 4 cloves garlic, minced; 1 bunch cilantro, leaves and tender stems chopped; 1 1/4 cups short-grain white rice (preferably bomba or arborio); 2 1/4 cups low-sodium chicken broth; 1/3 cup pimento-stuffed olives, drained; 1/2 cup jarred roasted red peppers, drained and sliced; Juice of 1 lemon

Directions

Heat 2 tablespoons vegetable oil in a large straight-sided skillet over medium-high heat until shimmering. Season the monkfish with salt and pepper, add to the pan and cook until browned, 2 to 3 minutes per side; remove to a plate. Reduce the heat to medium, add the chorizo and cook until crisp around the edges, about 3 minutes; remove to a separate plate.
Add the remaining 2 tablespoons vegetable oil and the onion to the skillet and cook, stirring and scraping the pan with a wooden spoon, until the onion is slightly softened, about 3 minutes. Add the garlic and cook until softened, about 2 minutes. Add all but 2 tablespoons cilantro and stir until softened, about 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.
Stir in the chicken broth, olives and roasted peppers, scraping up any browned bits. Bring to a boil, then reduce the heat to medium-low and stir in the chorizo. Arrange the fish on top, cover and cook until the liquid is absorbed and the rice is tender, about 25 minutes.
Divide the rice, fish and chorizo among plates. Drizzle with the lemon juice and top with the reserved cilantro.

Photograph by Andrew Purcell

Spanish-Style Rice with Fish and Chorizo

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