10cm/4 inch piece of chorizo, diced
2 onions, diced
4 garlic cloves, crushed
500g/4 cups paella rice
sea salt and freshly ground black pepper
1 tsp saffron threads
1½ litre/4¼ cups fish stock, hot
400g/1¼ lbs monkfish fillets, cut into ¾-1¼ inch pieces
500g/2¼ lbs mussels, cleaned and de-bearded
10 prawns/shrimp, left whole, raw and unshelled
1 red pepper , sliced
2 lemons, cut into wedges to serve
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 five minutes, then add the onions, red peppers and garlic and cook for a further ten 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 ten minutes, until the mussels have opened and the prawns are pink.
4. Serve with lemon wedges around the pan.