Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Add a glug of
Olive Oil (as needed)
to a heavy-bottomed frying pan with a lid. Over low to medium heat, sauté the
Onion (1)
until translucent then add the
Spanish Chorizo (100 g)
. Cook the chorizo until crispy and add in the
Garlic (3 cloves)
.
Step 2
Increase the heat and deglaze the pan with the
Dry White Wine (150 mL)
and
Orange Juice (60 mL)
juice. Pour in the
Cream (250 mL)
and season with
Coarse Sea Salt (to taste)
and
Coarse Black Pepper (to taste)
.
Step 3
Add the
Fresh Clams (500 g)
and cover with the lid. Steam the clams until open and stir half the
Italian Flat-Leaf Parsley (1/2 handful)
through the sauce. Set aside, keeping the sauce warm but not hot.
Step 4
Preheat the oven to 390 degrees F (200 degrees C).
Step 5
Place a large frying pan over high heat. Rub the
Monkfish Tails (2)
with
Olive Oil (to taste)
and season with
Coarse Sea Salt (to taste)
,
Coarse Black Pepper (to taste)
, and
Spanish Smoked Sweet Paprika (2 g)
. Fry the the tails over medium heat for about 2-3 minutes a side so they get some color.
Step 6
Transfer the monkfish to an ovenproof serving dish and roast in the oven for a further 8 minutes or until the flesh is no longer translucent.
Step 7
Spoon the clam sauce over the monkfish and scatter over the remaining
Italian Flat-Leaf Parsley (1/2 handful)
. Serve immediately.
