"A Banda" style rice with monkfish

For the fumet:

• Prepare a substantial fumet with fish bones and shellfish shells.

For the rice:

• Fry the garlic, the onion and the leek cut into brunoise with the squid, also cut into brunoise.
• Add the rice, the parsley and the saffron.
• Cover with the fumet, adjust to taste and boil the rice for around 10 minutes.
• Introduce in the fast chiller to stop the cooking and keep per portion vaccumed well spread out on a tray.

For the monkfish:

• Clean the monkfish and cut into rings.
• Vacuum the rings seasoned with some extra virgin olive oil, garlic cut into brunoise and chopped garlic.
• Cook in a vacuum for 10 minutes at 50 ºC.
• Cool and set aside.

For the monkfish pil-pil:

• Fry the garlic with olive oil. Let cool.
• Cook in the same oil the heads, the bones and parts of the monkfish.
• Emulsify a monkfish pil-pil with the juice of the heads, the bones and the oil.
• Let sit.

For the squid noodles:

• Clean the squid.
• Cut into 6 or 8 squares of the same size.
• Stack the squares in an orderly way, one over the other, making blocks of 6 or 8 parts.
• Cover the blocks with cling film trying not dismantle them and freeze them.
• Once frozen, remove the plastic and cut into thin layers from the lateral of the block, with the cutting machine to obtain noodle shaped strips.
• Vacuum the squid noodles seasoned and with virgin olive oil and chopped parsley. Set aside.
• For the langoustines:
• Peel a langoustine per each portion, leaving the head and the last ring of the tail.

For the clams:

• Clean the clams in cold water with salt.
• For decoration:
• Chopped parsley.
• Prepare a parsley oil.

SETTING-UP

• Put two clams per portion in a pan with some fumet. Cover and open.
• Add the rice, the fumet and the langoustine. Cook stirring carefully trying not to break the langoustine.
• Add some virgin olive oil.
• Vacuum the noodles at 65 ºC for 1,5 minutes.
• Fry a monkfish ring in a pan.
• Plate up the rice with a ring.
• Place the langoustine over and place the squid noodles on top.
• Place the clams and the monkfish ring next to the rice.
• Cover the monkfish with its pil-pil.
• Decorate with chopped parsley and parsley oil.