Seafood Paella


Chop a medium onion and gently fry in 2tbsp olive oil. Add a chopped red pepper and 2 cloves crushed garlic. Cook 2 mins then add 1 tsp smoked paprika & pinch of saffron threads. Stir in 400g paella rice, then add 125ml dry white wine and cook until evaporated. Add 1L vegetable stock, cover with lid when simmering and leave for 20 mins. Stir occasionally, then add 12 large fresh mussels, 4 king prawns, 170g prepared squid sliced into rings and approx. 280g chopped monkfish fillet for last 5 mins. Finish with handful chopped flat leaf parsley and lemon wedges, salt & pepper.

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