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Ingredients

• 4 tbsp olive oil

• 75g/3oz shallots, finely chopped

• 1 small head garlic, cloves separated, peeled, finely chopped

• ½ tsp pimentón dulce (smoked sweet Spanish paprika), plus extra for seasoning the fish

• pinch crushed dried chillies

• 200g/7oz vine or beef tomatoes, halved

• 1 litre/1¾ pints fish stock

• ½ tsp loosely packed saffron strands

• 400g/14oz short-grain paella rice, such as Calasparra

• 1 large roasted red pepper

• 500g/1lb 2oz monkfish fillet, trimmed of all membrane then cut across into 1cm/½in thick slices

Description

Cook This Spanish Rice Recipe As A Tasty Alternative To Paella. Serve With A Spoonful Of Aioli.

BBC