Description
A vibrant and flavorful traditional Spanish seafood paella featuring king prawns, monkfish, mussels, peas, and broad beans cooked in a rich homemade seafood stock infused with smoked paprika, saffron, and garlic.
Ingredients
Scale
Seafood and Protein
- 20–24 raw shell-on king prawns
- 500g monkfish, cut into chunks
- 500g mussels, cleaned
Stock Ingredients
- 2 tbsp olive oil
- 1 onion, roughly chopped
- ½ x 400g can chopped tomatoes
- 6 garlic cloves, roughly chopped
- 1 chicken stock cube
- 1 star anise
Main Dish Ingredients
- 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 (save the rest for the stock)
- 100g frozen peas
- 100g frozen baby broad beans
- Handful parsley leaves, roughly chopped
- 1 tbsp olive oil
Instructions
- Prepare the prawns: Peel and de-vein the king prawns, reserving the heads and shells. Return the cleaned prawns to the fridge to keep fresh.
- Make the seafood stock: Heat 2 tbsp olive oil in a large pan over medium-high heat. Add the roughly chopped onion, reserved prawn heads and shells, ½ can of chopped tomatoes, and 6 roughly chopped garlic cloves. Cook for 3-4 minutes until aromatic. Pour in 2 liters of water, add 1 chicken stock cube and 1 star anise, then bring to a boil. Reduce heat and simmer gently for 30 minutes. Let cool slightly, then blend in batches until smooth. Strain the stock through a fine sieve to remove solids.
- Brown the monkfish: Heat 1 tbsp olive oil in a large paella pan or extra-large frying pan. Brown the monkfish chunks for a few minutes on each side until lightly golden. Remove and set aside.
- Sauté the onion: In the same pan, add the finely chopped onion and fry over medium heat for 4-5 minutes until softened and translucent.
- Toast the rice and add spices: Stir in the paella rice and cook for 30 seconds to toast it lightly. Add sliced garlic, smoked paprika, cayenne pepper (if using), and saffron. Cook for another 30 seconds to release the spices’ flavors.
- Add tomatoes and stock: Stir in ½ can of chopped tomatoes and pour in 1.5 liters of the prepared seafood stock. Bring the mixture to a boil, then reduce to a simmer. Cook while stirring for about 10 minutes until the rice is still al dente.
- Combine seafood and vegetables: Return the browned monkfish to the pan along with the prepared prawns, cleaned mussels, frozen peas, and frozen baby broad beans. Distribute ingredients evenly.
- Simmer and finish cooking: Cover the pan tightly with a large baking tray or foil. Cook on low heat for another 10-15 minutes until the mussels have opened and the prawns are fully cooked through.
- Garnish and serve: Remove the cover and scatter the roughly chopped parsley over the paella. Serve immediately for a delicious, authentic seafood feast.
Notes
- Ensure the seafood stock is well strained for a smooth texture and rich flavor.
- Do not overcook the rice in the initial simmer; it should remain slightly firm before adding seafood.
- Cayenne pepper is optional but adds a subtle heat that complements the smoky paprika.
- Covering the pan with foil or a tray helps steam the mussels and prawns evenly.
- Use a large paella pan if possible for even cooking and best presentation.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Keywords: seafood paella, monkfish paella, traditional Spanish rice dish, king prawn recipe, mussels paella, saffron rice, seafood rice dish
