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Moro's arroz a la marinera

Moro's arroz a la marinera Recipe

  • 300g North Atlantic prawns preferably in their shells
  • 1l fish stock
  • 1 small pinch of saffron (about 20 threads)
  • 6 tbsp olive oil
  • 1 large spanish onions , finely chopped
  • 1 green pepper , seeded and finely chopped
  • 2 dried oras peppers , seeds and stalks removed, broken into small pieces and covered with boiling water, or 1 tsp sweet paprika
  • 5 garlic cloves , finely chopped
  • tsp fennel seeds
  • 250g Calasparra rice
  • 75ml white wine
  • 300g monkfish fillets, trimmed and cut into 2cm pieces
  • 2 squid the size of your hand, cleaned and scored
  • 2 tbsp flat-leaf parsley , roughly chopped
  • 1 lemon , cut into wedges
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