Use the tail section and save the rest for another recipe. Season with salt and black pepper.

Cut a sheet of aluminum foil and spread a tablespoon of sweet paprika on it. Place the monkfish tail on top, roll it in the paprika until it's completely coated, then wrap it tightly in the foil. Seal the ends well, twisting them like a candy wrapper to keep it closed.

Meanwhile, bring a pot of water to a boil. Once boiling, add the wrapped monkfish, cover, and cook for about 6 minutes. After cooking, remove the fish and let it drain completely.

Once cooled, unwrap the fish and check the result. Let it cool completely, then transfer to a container with a lid and refrigerate for a couple of hours or until fully chilled. Once cold, slice into medallions about 1/2 inch (1 cm) thick using a sharp knife.