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Preparation
Heat the oil in the paella pan over
med-high heat. Add the monk fish and lightly brown on all sides. Remove the
fish and put aside.
Add the onions to the oil and stir fry
until translucent, about 5 minutes. Add the peppers and cook for 3-4
minutes.
Add the artichokes, tomatoes and garlic
and let simmer for another 5 minutes.
Pour in the rice and stir until the rice
is thoroughly covered with the tomato mixture.
Add the saffron to the hot broth and
stir. Slowly add the broth to the paella. Move the rice mixture around
gently until it is evenly distributed throughout the pan. It is important to
NOT stir the rice after this point. This is what makes paella so distinct
from other rice dishes, such as risotto.
After about 10 minutes place the seafood
into the mixture one by one, evenly distributing the seafood throughout.
After another 10 minutes add the garnish. Once the water has been completely
absorbed, approximately another 15 minutes, remove from heat, gently cover
with tinfoil and let sit for 10 minutes before serving.
Place the paella in the middle of the table and serve directly from the
paella pan. Serve with wedges of lemon.
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