This impressive Spanish one pot, with monkfish, king prawns and mussels, is perfect for feeding a crowd at a dinner party
Prep:40 mins
Serves 8
20-24 raw shell-on king prawns2 tbsp olive oil500g monkfish, cut into chunks1 large onion, finely chopped500g paella rice4 garlic cloves, sliced2 tsp smoked paprika1 tsp cayenne pepper (optional)pinch of saffron½ x 400g can chopped tomatoes (save the rest for the stock, below)500g mussels, cleaned100g frozen peas100g frozen baby broad beanshandful parsley leaves, roughly chopped
STEP 1Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge.STEP 2To 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 3Heat 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 4Stir 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 5Cover 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.
