Seafood Paella

Serves 10

INGREDIENTS:

olive oil

10cm piece of chorizo, diced

2 onions, diced

4 garlic cloves, crushed

800g / 4 cups paella rice

sea salt and freshly ground black pepper

1 tsp saffron threads

1 litre / 4¼ cups fish stock, hot

500g / 1¼ pounds monkfish

1kg / 2¼ pounds mussels, cleaned and de-bearded

10 prawns, left whole, raw and unshelled

2 red peppers , sliced

2 lemons, cut into wedges to serve

METHOD:

1. Heat a large paella pan over a medium heat. Add a drop of olive oil followed by the chorizo. Leave to crisp for about 5 minutes, then add the onions, red peppers and garlic and cook for a further 10 minutes.

2. Stir in the rice and season with salt and pepper. Add the saffron threads, hot fish stock and leave to simmer for about 15 minutes.

3. Scatter the pieces of monkfish over the rice and push under the surface with the back of a spoon. Lay the mussels and prawns over the top and simmer for another 10 minutes, until the mussels have opened and the prawns are pink.

4. Serve with lemon wedges around the pan