OVERVIEW
METHOD
Hot Smoking
COOKING TIME
45 Mins
SERVES
8
SUGGESTED WOOD
Oak
ABILITY
Intermediate
INGREDIENTS
- 500g Tiger Prawns, Uncooked Shelled
- 800g Mussels
- 500g Monkfish, Diced in 2cm Cubes
- 400g Wild/ Brown Rice
- 150g Chorizo, Diced in 2cm Cubes
- 2 Squid, Slice into Rings
- 1 Large Onion, Finely Chopped
- 3 Peppers, Mixed
- 1 Small Bunch of Parsley, Finely Chopped
- 375ml White Wine
- 750ml Chicken Stock
- 2 Tbsp Paprika
- 2 Cloves of Garlic, Finely Chopped
- 2 Lemons, Zested and Juiced
- Salt and Pepper to taste
METHOD
STEP 1
Make sure your waterpan is nice and clean, and get your fire lit, then put the waterpan in the top of the stacker (use 2 stackers, the top one to cook on).
STEP 2
Put the lard in the pan and wait for it to melt, then fry off your onion, paprika, and peppers for about 5 minutes before adding the chorizo and frying for a further 5, with some ProQ Smoking Wood Chunks on the fire and the lid shut.
STEP 3
Add your rice to the pan and fry for about 5-10 minutes before adding about 375ml of white wine and the chicken stock, allow the rice to soak up the juice, adding the stock and wine alternately when it has been soaked up, do this until you have used all the wine and half the stock.
STEP 4
Add the monkfish and tiger prawns, then stir well, and add the rest of the stock. Cover the pan with a lid or some foil (as well as the lid on the smoker) and leave for 10 minutes.
STEP 5
Add the rest of the prawns, then the mussels and finally the squid, leaving 5 minutes between each, and keeping the pan covered and the lid on the smoker.
STEP 6
Once the mussels have opened, sprinkle with parsley take the waterpan out and serve.