Seafood paella

Seafood paella

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(14 ratings)

Prep: 40 mins Cook: 1 hr, 10 mins

More effort

Serves 8

This impressive Spanish one pot, with monkfish, king prawns and mussels, is perfect for feeding a crowd at a dinner party

Nutrition and extra info

Nutrition: per serving

  • kcal384
  • fat6g
  • saturates1g
  • carbs54g
  • sugars5g
  • fibre5g
  • protein26g
  • salt1.5g
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  • 20-24 raw shell-on king prawns
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g monkfish, cut into chunks
  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g paella rice
  • 4 garlic cloves, sliced
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper (optional)
  • pinch of saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • ½ x 400g can chopped tomatoes (save the rest for the stock, below)
  • 500g mussels, cleaned



    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 100g frozen peas
  • 100g frozen baby broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • handful parsley leaves, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the stock

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ x 400g can chopped tomatoes
  • 6 garlic cloves, roughly chopped
  • 1 chicken stock cube
  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…


  1. Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Comments, questions and tips

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22nd Apr, 2020
Made it tonight everyone loved it. I swapped saffron for turmeric and used salmon instead of monk fish and clams which I didn’t have. I also only had precooked frozen shrimp so instead of the shells I just grabbed a couple, chopped them up and added to the stock. What I would say though is that I’m not sure if the original recipe has enough stock cubes.... I usually use 1 for every 500ml so 1 for 2 litres didn’t sound right. I halved the recipe so only needed 1 litres of stock so added 2 veggie cubes (all I had) and it tasted delicious. A crowd pleaser and definitely one I’ll be making again
23rd Oct, 2019
I made a half batch of this and really enjoyed it. Just used a pack of fish pie mix for the fish, and I wish I'd added it later in the process to avoid overcooking a bit.
14th May, 2016
I was really disappointed with this recipe. The prawns didn't cook in the cooking time instructed, so I had to leave the whole dish on the heat for longer, which meant the rice was overcooked by the time I served it. I also felt the Star Anise was too overpowering. The paella didn't have any of the distinctive flavour I would associate with a paella. I won't be trying this one again.
12th Apr, 2016
I had fish pie mix in the freezer and frozen mixed seafood. I followed the rest of the recipe and everyone enjoyed it. Very tasty.
MaiABK's picture
20th Feb, 2016
My first time cooking a galore of different seafood and I was sooo nervous that I was going to mess them up (overcooking/undercooking) but I must give commendations that the instructions are very clear and I followed them to a T.. well, minor tweaks here and there (e.g. couldn't find paella rice here in Singapore so I used Basmati rice, no problem still turned out great, and i added a small deseeded chopped tomato when cooking the rice) most importantly my husband who is a seafood fiend loved it very much and this is a keeper.. next time though i wanna try and add lobster tails, Yummy! Many thanks from us in the Far East!
12th Oct, 2015
I would add to this paella "fresh squid" . It confers tastier liquid where the rice is cooked in about 20 min. You have to fry the sliced squid slightly during (3- 5 min) in extra virgin olive oil and with the same olive oil continue frying all the vegetables (3- 5 min) then add tomato juice and follow the standard steps of paella recipe . I am so sure the result it is yummy and all the family happy! : )
26th Jan, 2015
Very nice. Would make again.
23rd Jan, 2015
This might not be authentic but it is very easy and delicious! I couldn't find shell on prawns, which made the first step even easier but the end result was still great and I'll be making it again.
chrisnation's picture
17th Dec, 2014
As it's a seafood paella, why not use a fish stock cube? Two things here would horrify my pals at the Mercado Central in Valencia, home town of paella. 1] Never stir once the rice has been added to the stock. Never. The idea is that everything cooks perfectly but across the bottom of the pan is a thin layer of 'socorat' - just short of burnt. The best bit, naturally. 2] No lids! There were howls of protest when I told them I had bought lids for my paella pans. If it's a bit wet as the rice is getting near cooked, you are allowed to cover the paellera with 3-4 layers of newspaper. This draws moisture out of the rice and should save the day. I have done this and it works. A very dim view is taken of adding more liquid if it's a bit dry but needs must ... A great cheat for a paella marinara is to use a bag of 'fish pie mix' [frozen ] and another of seafood cocktail or fruits de mer, supplemented by a few show-off biggies from the fresh seafood counter. The Spanish use the frozen mixed bags - they have them in the mercado, so it must be OK. The problem is saffron. In UK it is eyewateringly expensive but there really is no substitute. I was amazed when my Valenciano student lodger brought back from Spain a jar of 'coloured powder' that he said his mum used instead. No way, Jose. Bueno provecho!
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Idania SerJi's picture
Idania SerJi
25th Feb, 2020
The rice in paella must not be touched after the stock has been poured, otherwise, you are making risotto. And the overall idea of the paella is not letting the starch out from the rice, so all the grains are nicely separated. The ingredients are ok but stirring the rice constantly is a BIG mistake that ruins the concept of paella. (I am a professionally trained chef in Spain)
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