Arroz a banda

Method

Heat the fish stock in a pan with the bay leaf and keep warm. In a wide paella pan, heat olive oil and sauté diced onion and garlic until softened, then add diced tomatoes and cook for 5 minutes. Stir in the paprika and saffron-infused stock, then add the rice, stirring occasionally to coat well, and pour in the white wine. Season the monkfish fillets with salt and pepper, then arrange them on top of the rice without stirring them in. Bring to a simmer and cook for approximately 18-20 minutes, until the rice is tender and has absorbed the liquid, with a slight golden crust forming on the bottom. Remove from heat, sprinkle with fresh parsley, and serve the fish separate from the rice, allowing guests to combine them on their plates.