Name: Seafood paella
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Spanish
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 (save the rest for the stock, below); 500g mussels cleaned; 100g frozen peas; 100g frozen baby broad beans; handful parsley leaves, roughly chopped; 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

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Seafood paella

Seafood paella

Katy Greenwood

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Serves 8

More effort

Prep: 40 mins

Cook: 1 hr and 10 mins

A star rating of 4.2 out of 5.29 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal384
fat6g

low
saturates1g
carbs54g
sugars5g
fibre5g
protein26g
salt1.5g

Method

step 1

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

Recipe from Good Food magazine, December 2014

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A star rating of 4.2 out of 5.29 ratings

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