Monkfish Recipe with Chorizo, Sherry Wine and Rice | olivemagazine

Ingredients

• 1 tbsp olive oil
• 75g cooking chorizo skinned and cut into discs
• 2 x 200g pieces monkfish fillets skinned and membrane removed
• ½ onion sliced
• 1 red pepper sliced
• 2 cloves garlic sliced
• 1 tsp sweet smoked paprika
• 2 tbsp sun-dried tomato paste
• 200ml dry sherry
• a handful kalamata olives
• 150ml chicken stock
• 250g pouch ready-cooked rice
• a pinch sugar
• ½ orange segmented