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1
Clean and peel shrimp and remove heads, being careful to leave tails attached.
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2
Cook shrimp shells and heads in 1.5 liters (approximately 6 cups) boiling, salted water with bay leaf and chile pepper.
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3
Boil for about 5 minutes, grind in the blender and strain broth through a sieve or cheesecloth.
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4
Set aside broth for cooking rice. In a pan, heat 50 ml (approximately 1/4 cup) olive oil and add chopped onion.
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5
Braise for a few minutes until it starts to soften.
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6
Blanch tomatoes for a few seconds in boiling water and peel, quarter, core and cut into small cubes.
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7
Add tomatoes to pan.
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8
Cut pepper into thin slices and add to pan.
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9
Add monkfish and cook for a few minutes.
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10
Remove fish and add shrimp broth and bring to a boil.
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11
Add rice and stir to loosen. Season to taste and cook over low heat.
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12
A few minutes before the rice is finished cooking, return monkfish to pan and mix in with rice.
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13
In a frying pan, heat remaining oil.
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14
Add finely chopped garlic cloves and shrimp.
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15
Saute until shrimp changes color.
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16
Remove shrimp from heat and set aside for garnish.
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17
Cook rice until done for about 10 minutes.
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18
To serve, transfer rice mixture to serving platter.
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19
Garnish with fried shrimp and chopped cilantro.
