Red shrimp & monkfish with pil pil butter and paella rice

Name: Red shrimp & monkfish with pil pil butter and paella rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 249 g pack No.1 Raw Red Shrimp & Monkfish With Pil Pil Butter; 1 lemon, wedges

Waitrose innovation & development chef Paul Gamble takes inspiration for this recipe from holidays in Spain and one of his favourite dishes, gambas al pil pil – prawns with olive oil, garlic, chilli and parsley

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Serves2
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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249g pack No.1 Raw Red Shrimp & Monkfish With Pil Pil Butter
1 lemon, wedges

For the rice

50ml olive oil
3 shallots, finely chopped
1 tsp Cooks’ Ingredients Garlic Purée
½ x 0.4 pack Cooks’ Ingredients Saffron
200g paella rice
1 tsp paprika
50ml fino sherry or white wine
6 Classic vine or loose tomatoes, deseeded and roughly chopped
500ml fish stock
60g trimmed fine green beans, halved
100g butter beans from a jar or can, drained
2 roasted peppers, drained and torn
Few sprigs flat leaf parsley, leaves roughly chopped

Put a wide-based saucepan or paella pan over a medium heat. Add the oil and sweat the shallots and garlic purée for 4-5 minutes, until soft and translucent.
Add the saffron, mix, then gently cook for 2-3 minutes to release the colour and flavour into the oil. Stir in the rice and paprika and gently toast the rice for a couple of minutes. Season and stir, ensuring each grain is coated in oil.
Add the sherry or white wine to the pan and bring to a boil. When the rice has absorbed the wine, add the tomatoes and half the stock. Bring to a simmer and cook for 10-15 minutes – do not stir. Add more stock if it begins to look dry and the rice still looks uncooked. Meanwhile, blanch the green beans for 2 minutes in boiling water, then cool under cold water and drain.
Scatter the butter beans and peppers over the rice, followed by the green beans. Cook for 5-10 minutes more without stirring. You shouldn’t need more stock, but check the rice and add more if needed.
As the rice finishes, cook the shrimp and monkfish pil pil according to pack instructions. Drizzle the melted butter from the fish over the rice for extra flavour. Place the fish in a separate warmed dish, then scatter the rice and fish with a little parsley and serve together, with lemon wedges for squeezing over.

Typical values per serving when made using specific products in recipe