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Rice with monkfish, saffron and red peppers

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Cook this Spanish rice recipe as a tasty alternative to paella. Serve with a spoonful of aioli.

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  • 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

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