Paella
A vibrant paella packed with monkfish, prawns, and mussels, finished with lemon and parsley. A simple one-pan dish full of bold Mediterranean flavour.
Ingredients
- 50ml olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 2 large tomatoes, chopped
- 2 tsp sweet smoked paprika
- Pinch of saffron
- 300g paella rice
- 2 sprigs rosemary, chopped
- 200g tinned chopped tomatoes
- 800ml water
- 400g monkfish, sliced
- 200g prawns, shell on
- 600g mussels
To serve
- 1 lemon juice
- 1 small bunch of flat leaf parsley
- Salt and pepper
Method
In a large frying pan or paella pan, heat the oil then fry the onions and garlic and add the tomatoes, paprika, saffron and rosemary.
Then add the rice, tinned tomatoes and water, simmer for 20 minutes then add a splash more water. Add the monkfish, mussels and prawns and cook for a further 5 minutes.
Season, sprinkle over parsley, squeeze over lemon and serve.
Ingredients
- 50ml olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 2 large tomatoes, chopped
- 2 tsp sweet smoked paprika
- Pinch of saffron
- 300g paella rice
- 2 sprigs rosemary, chopped
- 200g tinned chopped tomatoes
- 800ml water
- 400g monkfish, sliced
- 200g prawns, shell on
- 600g mussels
To serve
- 1 lemon juice
- 1 small bunch of flat leaf parsley
- Salt and pepper
Method
In a large frying pan or paella pan, heat the oil then fry the onions and garlic and add the tomatoes, paprika, saffron and rosemary.
Then add the rice, tinned tomatoes and water, simmer for 20 minutes then add a splash more water. Add the monkfish, mussels and prawns and cook for a further 5 minutes.
Season, sprinkle over parsley, squeeze over lemon and serve.
