8 tbsp Olive Oil
200g Chorizo, sliced
4 cloves of finely chopped garlic
2 finely chopped onions
8 plum tomatoes chopped
2 red peppers sliced
2 tsp smoked paprika
275g bomba rice (paella rice)
800ml chicken stock
16 tiger prawns – raw & peeled
Flat leafed parsley
Wash mussels well, discard any that are open.
Heat oil in biggish pan, add chorizo & fry until browned, then add garlic, onion, tomato & red pepper, cooking for 15mins.
Stir in paprika, then sprinkle rice over & season.
Heat the stock, add saffron & stir until dissolved
Pour stock over rice & simmer for 15mins without stirring.
Scatter pieces of monkfish in, covering with the rice, place mussels & prawns on the top.
Cover & cook on a low heat for about 10 min’s, until the prawns are pink & mussels open. (Discard any mussels that have not opened).
Squeeze lemon juice over the top & scatter with parsley