Soupy and spicy, this Portuguese rice stew with monkfish packs a punch with strong seafood flavours and smoky paprika.
In my simple recipe, inspired by Manuel's Portuguese restaurant in Brentwood, I’ve put a garlicky spin on the dish with garlic olive oil and scaled the seafood mix back to make it even easier to make. Instead of mussels, crab claws, clams and tiger prawns, I’ve gone big on the monkfish, prawn and chorizo flavours, with lots of smoky paprika to provide some more earthy spice to the sauce.
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