Blank Canvas Reed Chardonnay

Grower: Blank Canvas
Grape Variety: Chardonnay
Style: Creamy and Mineral
Country: New Zealand
Appellation: Marlborough
Vintage: 2020/21
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl

Squid Ink Rice with Monkfish

Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 4

INGREDIENTS

1 onion, sliced
2 tbsp vegetable oil
1 garlic clove, chopped
1 tbsp squid ink (available from fishmongers)
500g/1lb 2oz short grain paella rice
1 litre/1 pint 15fl oz fish stock
12 mussels, washed, drained, beards removed (discard any mussels that remain open)
100g/3½oz plain flour
1 tsp celery salt
1 tsp freshly ground white pepper
1 tsp smoked paprika
75g/2½oz butter
450g/1lb monkfish tail, trimmed, cut into 4 pieces
2 tomatoes, chopped
handful fresh parsley leaves
½ lemon, juice only

1. Preheat the oven to 200C/400F/Gas 6.
2. Fry the onion in the vegetable oil with the garlic until softened, then add the squid ink.
3. Add the rice and stir well until coated with the squid ink.
4. Add the stock and bring to the boil, then reduce the heat and simmer for 15 minutes, stirring regularly, until the rice is just tender.
5. Add the mussels and cook for a further 4-5 minutes, or until all the mussels have opened. Discard any mussels that have not opened after five minutes.
6. Meanwhile, sift the flour, celery salt, freshly ground white pepper and paprika together onto a dish.
7. Melt the butter in an ovenproof frying pan over a medium heat and heat until foaming.
8. Dredge the monkfish pieces in the spiced flour mixture, then add the monkfish to the pan.
9. Cook for 2-3 minutes, basting regularly with the butter.
10. Transfer to the oven to roast for 4-5 minutes, or until just cooked through.
11. To serve, place spoonfuls of rice onto each place and top each with a piece of monkfish.
12. Garnish with chopped tomatoes, parsley and a squeeze of lemon.