Description
This vibrant seafood paella features succulent king prawns, tender monkfish, and fresh mussels cooked with smoky paprika, saffron, and a homemade seafood stock. Paired with peas, broad beans, and fragrant rice, it’s a classic Spanish-inspired dish perfect for sharing and savoring rich, coastal flavors.
Ingredients
Scale
Seafood
- 20–24 raw shell-on king prawns
- 500g monkfish, cut into chunks
- 500g mussels, cleaned
Aromatics and Vegetables
- 1 large onion, finely chopped
- 1 onion, roughly chopped
- 4 garlic cloves, sliced
- 6 garlic cloves, roughly chopped
- ½ x 400g can chopped tomatoes (for paella)
- ½ x 400g can chopped tomatoes (for stock)
- 100g frozen peas
- 100g frozen baby broad beans
- handful parsley leaves, roughly chopped
Spices and Seasonings
- 2 tsp smoked paprika
- 1 tsp cayenne pepper (optional)
- pinch of saffron
- 1 chicken stock cube
- 1 star anise
Oils and Liquids
- 2 tbsp olive oil
- 1 tbsp olive oil
- 2 litres water (for stock)
- 1.5 litres fish stock (prepared from prawn shells)
Instructions
- Prepare the prawns: Peel and de-vein the king prawns, reserving the heads and shells. Store the prawns in the fridge while preparing the stock.
- Make the seafood stock: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the roughly chopped onion, canned tomatoes (half of the can), chopped garlic, and the reserved prawn shells and heads. Cook for 3-4 minutes to release flavors.
- Simmer the stock: Pour in 2 litres of water, add the chicken stock cube and star anise. Bring the mixture to a boil, then reduce to a simmer and cook gently for 30 minutes. Allow the stock to cool slightly before blending it in batches until smooth. Strain the stock through a fine sieve to remove solids. Set aside.
- Brown the monkfish: Heat 2 tablespoons of olive oil in a large paella pan or extra-large frying pan over medium-high heat. Add the monkfish chunks and brown for a few minutes on each side. Remove and set aside.
- Sauté the onion: In the same pan, add the finely chopped onion and fry for 4-5 minutes until softened and translucent.
- Toast the rice: Stir in the paella rice and cook for about 30 seconds, allowing the rice to toast slightly to enhance its flavor.
- Add spices and tomatoes: Stir in the sliced garlic, smoked paprika, cayenne pepper (if using), and saffron. Cook for another 30 seconds to release their aroma. Then, mix in the canned tomatoes.
- Add the stock and cook: Pour in 1.5 litres of the prepared fish stock and bring to a boil. Reduce heat to a simmer and cook the rice, stirring occasionally, for about 10 minutes until the rice is nearly al dente.
- Add seafood and vegetables: Return the browned monkfish to the pan, then add the peeled prawns, cleaned mussels, frozen peas, and frozen broad beans.
- Simmer covered: Cover the pan with a large baking tray or foil to trap steam. Cook over low heat for another 10-15 minutes, until the mussels have opened and the prawns are fully cooked through.
- Garnish and serve: Once cooked, remove the cover and scatter the chopped parsley over the paella. Serve immediately, enjoying the rich combination of seafood and fragrant rice.
Notes
- Ensure the prawns are peeled and de-veined to avoid grit and improve texture.
- Do not discard prawn shells; they add essential flavor to the homemade stock.
- To avoid overcooking, check mussels are open and prawns are opaque before removing from heat.
- Optional cayenne pepper adds heat; omit or reduce if you prefer a milder dish.
- If you do not have a paella pan, a large, wide frying pan works well.
- Serving suggestion: A crisp green salad and chilled white wine complement this dish beautifully.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Keywords: seafood paella, king prawns paella, monkfish, mussels, Spanish rice dish, saffron paella, seafood recipe
