Description
Perfect Paella to share with friends and family!
Ingredients
Scale
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 (save the rest for the stock, below)
500g mussels, cleaned
100g frozen peas
100g frozen baby broad beans
handful parsley leaves, roughly chopped
For the stock
1 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
Instructions
- Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.
- To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads.
- Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise.
- Bring to a boil, then simmer for 30 mins. Leave to cool slightly, then whizz in batches in a blender or food processor.
- Strain through a fine sieve.
- Heat the oil in a large paella pan or an extra-large frying pan.
- Brown the monkfish for a few mins each side, then remove and set aside.
- Add the onion and fry for 4-5 mins until softened.
- Stir in the rice and cook for 30 secs to toast.
- Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock.
- Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente).
- Return the monkfish to the pan with the prawns, mussels, peas and broad beans.
- Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 mins until the mussels are open and the prawns are cooked through.
- Scatter over the parsley before serving.
- Prep Time: 40
- Cook Time: 70
Nutrition
- Calories: 380