Arroz Negro, Monkfish Tempura & Aioli Recipe

Prepare aromatics

Warm a medium wide sauté pan or skillet over medium heat. Add 2 tbs extra-virgin olive oil and when shimmering add the finely diced onion. Cook, stirring occasionally, until the onion is translucent and starting to soften, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Add tomato and rice

Push the aromatics to the side, add the grated tomatoes and cook 2–3 minutes to concentrate. Stir in the rice and toast for 1–2 minutes so each grain is coated and slightly translucent at the edge.

Deglaze and add stock

Pour in the white wine, increase heat to medium-high and let wine reduce by half (about 1–2 minutes). Stir in the hot fish stock, squid ink, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Simmer rice

Bring to a gentle boil, then reduce heat to low so the rice simmers gently. Partially cover and cook, stirring occasionally to prevent sticking, until rice is tender and the liquid is absorbed, about 18–20 minutes (timing may vary by rice type). If the rice looks dry before tender, add an extra 1/4 cup hot stock or water as needed.

Finish

When rice is cooked, remove from heat, stir in remaining 1 tbs olive oil and chopped parsley. Taste and adjust seasoning. Keep covered and warm while you prepare the tempura and aioli.

Prepare oil

Pour vegetable oil into a deep pot or deep-fryer to a depth of at least 3 inches (about 1 L) and heat to 350°F/175°C. Use a thermometer to maintain temperature.

Prepare fish

Pat monkfish pieces dry with paper towel. Lightly dust each piece with 1/4 cup all-purpose flour—this helps the batter adhere. Season the floured pieces very lightly with 1/4 tsp salt.

Make tempura batter

In a mixing bowl, combine 1 cup cake flour and 1/4 cup cornstarch with 1/2 tsp salt. In a separate small bowl whisk the lightly beaten egg with the ice-cold sparkling water. Pour the liquid into the dry ingredients and stir briefly with chopsticks or a fork—do not overmix; small lumps are fine. Keep the batter cold by placing the bowl in a larger bowl with ice if possible.

Fry the monkfish

When oil is at 350°F/175°C, working in small batches (3–4 pieces) to avoid lowering the oil temperature, dip each floured monkfish piece into the batter, letting excess drip off, and carefully lower into the hot oil. Fry until golden and crisp, about 2.5–3.5 minutes depending on piece size. Use a slotted spoon or spider to transfer to a wire rack set over a sheet tray or paper towels to drain. Lightly season with remaining pinch of salt.

Keep warm and serve

Maintain cooked pieces in a warm oven (around 200°F/95°C) on the rack to keep crisp while frying remaining batches. Serve immediately alongside arroz negro and aioli with lemon wedges.

Emulsify base

Place 2 room-temperature egg yolks in a medium bowl. Whisk in the grated garlic, Dijon mustard and lemon juice until fully combined.

Slowly add oil

Begin adding the oils drop by drop while whisking vigorously to begin the emulsion. As the mixture thickens, you can add the oil in a thin steady stream, continuing to whisk until all oil is incorporated and the aioli is thick and glossy. If the aioli becomes too thick, whisk in 1 tsp warm water at a time to loosen.

Season and refrigerate

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust lemon, salt, or garlic as desired. Cover and refrigerate for at least 20 minutes to let flavors meld. Bring to cool-room temperature before serving if preferred.