Ingredients

20-24 raw shell-on king prawns

2 tbsp olive oil

500g monkfish, cut into chunks

1 large onion, finely chopped

500g paella rice

4 garlic cloves, sliced

2 tsp smoked paprika

1 tsp cayenne pepper (optional)

Pinch of saffron

½ x 400g can chopped tomatoes (plus extra for stock)

500g mussels, cleaned

100g frozen peas

100g frozen baby broad beans

Handful parsley leaves, roughly chopped

1 tbsp olive oil (for stock)

1 onion, roughly chopped (for stock)

½ x 400g can chopped tomatoes (for stock)

6 garlic cloves, roughly chopped (for stock)

1 chicken stock cube

1 star anise

Instructions

Step 1: Peel and de-vein the prawns, reserving their heads and shells. Keep the prawns refrigerated while you prepare the stock.

Step 2: To make the seafood stock, heat 1 tbsp olive oil in a large pan over medium-high heat. Add the roughly chopped onion, ½ can of chopped tomatoes, garlic, and the reserved prawn heads and shells. Cook for 3-4 minutes until fragrant.

Step 3: Pour in 2 litres of water, add the chicken stock cube and star anise. Bring the mixture to a boil, then reduce to a simmer and cook for 30 minutes.

Step 4: Allow the stock to cool slightly, then blend it in batches until smooth. Strain through a fine sieve and set aside.

Step 5: Heat 2 tbsp olive oil in a large paella pan or extra-large frying pan. Brown the monkfish chunks for a few minutes on each side, then remove and set aside.

Step 6: In the same pan, add the finely chopped onion and fry for 4-5 minutes until softened.

Step 7: Stir in the paella rice and cook for 30 seconds to toast it lightly. Add the sliced garlic, smoked paprika, cayenne pepper (if using), and saffron. Cook for another 30 seconds.

Step 8: Stir in ½ can chopped tomatoes and 1.5 litres of the prepared seafood stock. Bring to a boil, then lower the heat to a simmer and cook, stirring occasionally, for about 10 minutes. The rice should remain slightly firm.

Step 9: Return the monkfish to the pan along with the prawns, mussels, peas, and broad beans. Cover the pan with a large baking tray or foil.

Step 10: Cook on low heat for another 10-15 minutes until the mussels open and the prawns are cooked through. Scatter with chopped parsley just before serving.

Tips & Variations

Use a good quality paella rice, such as bomba or Calasparra, for the best texture.

For extra depth, add a splash of white wine when cooking the onions before adding rice.

Feel free to swap monkfish for firm white fish like cod or haddock if unavailable.

Adjust the cayenne pepper quantity to control the heat level to your taste.

FAQs

Can I use frozen seafood for this paella?

Yes, you can use frozen prawns, mussels, and fish, but fresh seafood will provide the best flavor. Make sure to thaw and drain them properly before cooking.

Is saffron necessary for the paella?

Saffron adds its distinctive color and subtle flavor to paella, but if you don’t have it, you can omit it or substitute with a pinch of turmeric for color, though the flavor will differ.