Ingredients

  • 200g whole chorizo
  • 250g monkfish fillet
  • Wooden skewers, soaked in water
  • Olive oil to cook
  • For the rice:
  • 3 tbs olive oil
  • 1 red onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and chopped
  • 200g Arborio rice
  • 1 tsp Piment d’espilette ( or smoked paprika)
  • 650mls chicken stock
  • 2 pieces of orange peel
  • 2 bay leaves
  • 150 mls cream
  • I tsp sugar
  • Salt and white pepper
  • For the dressing:
  • 100g butter, melted
  • 1 sprig of Rosemary
  • Half tsp smoked paprika
  • Juice of half an orange
  • Half a red chilli, diced
Print recipe

Directions

  1. Remove the skin from the chorizo as best you can and cut into half cm rounds.
  2. Cut the monkfish into chunky similar sized pieces.
  3. Thread the monkfish and chorizo alternately on the skewers and refrigerate.
  4. Put the olive oil in a pot with the onion and garlic then cook gently for five minutes or so.
  5. Add the rice and the spice and turn everything together so the rice is coated nicely.
  6. Add the chicken stock, orange and bayleaves then bring to a gentle simmer.
  7. Cook for twenty minutes or so until the rice is soft.
  8. Add the cream, sugar and seasoning, cover and keep warm.
  9. For the dressing, add all the other ingredients into the melted butter, bring to a gentle bubble and allow to infuse in a warm place.
  10. Heat a ribbed grill or frying pan. Add a little olive oil and cook the skewers on a high heat for 3 minutes or so, turning occasionally until caramelised and golden.
  11. Season and serve on top of the rice with a little of the dressing.

 

explore our

Similar Recipes

Baking

Toffee Apples

...

Baking

Cheat Chocolate Fudge

Line a 7 inch tin or Tupperware with cling film. Set aside....

Main courses

BEEF EMPANADAS

Put the olive oil in a pan with the onions and garlic. Coo...

Serves 8
At Home With Kerrygold

spicy San Marzano tomato and butter sauce Pizza

For the pizza dough:   Mix the yeast and water t...

Baking

Rory O’Connell’s Nougatine Biscuits

Rory O'Connell's nougatine biscuits are delicate, brittle and melt in the mou...

Starters

Chicken Liver PÂTÉ with Balsamic Vinegar & Capers

This chicken liver pâté is full of gutsy flavours and is a wonderful star...

Serves 4-6
At Home With Kerrygold

SPICY CHICKEN WINGS with a buttery SRIRACHA SAUCE

 Preheat the oven to 230°C & heat a deep fryer (or air fryer) t...

see more