Cooking Instructions
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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 (3.5 oz)
. 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 (2/3 cup)
and
Orange Juice (1/4 cup)
juice. Pour in the
Cream (1 cup)
and season with
Coarse Sea Salt (to taste)
and
Coarse Black Pepper (to taste)
.
Step 3
Add the
Fresh Clams (1.1 lb)
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 (1 tsp)
. 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.
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