Description
A vibrant and flavorful seafood paella featuring king prawns, monkfish, mussels, and a rich homemade seafood stock infused with smoked paprika, saffron, and aromatic spices. This traditional Spanish dish is cooked in a wide pan to perfection, combining tender rice with fresh seafood and vegetables for an impressive, hearty meal.
Ingredients
Scale
Seafood and Rice
- 20–24 raw shell-on king prawns
- 500g monkfish, cut into chunks
- 500g mussels, cleaned
- 500g paella rice
- 100g frozen peas
- 100g frozen baby broad beans
- Handful parsley leaves, roughly chopped
Paella Base and Seasonings
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, sliced
- 2 tsp smoked paprika
- 1 tsp cayenne pepper (optional)
- Pinch of saffron
- ½ x 400g can chopped tomatoes
- 1 tbsp olive oil
Seafood Stock
- Reserved prawn heads and shells
- 1 onion, roughly chopped
- ½ x 400g can chopped tomatoes
- 6 garlic cloves, roughly chopped
- 1 chicken stock cube
- 1 star anise
- 2 litres water
Instructions
- Prepare the prawns: Peel and de-vein the king prawns, reserving the heads and shells. Place the cleaned prawns in the refrigerator until needed.
- Make the seafood stock: Heat olive oil in a large pan over medium-high heat. Add the roughly chopped onion, half the canned tomatoes, chopped garlic, and reserved prawn shells and heads. Cook for 3-4 minutes until fragrant. Pour in 2 litres of water, add the chicken stock cube and star anise, and bring to a boil. Reduce heat and simmer for 30 minutes. Allow the stock to cool slightly, then blend in batches until smooth. Strain through a fine sieve to remove solids.
- Brown the monkfish: Heat olive oil in a large paella pan or an extra-large frying pan over medium heat. Add the monkfish chunks and brown them for a few minutes on each side until lightly golden. Remove the fish from the pan and set aside.
- Cook the base vegetables: In the same pan, add the finely chopped onion and fry for 4-5 minutes until softened and translucent.
- Toast the rice and add spices: Stir in the paella rice and cook for 30 seconds to lightly toast it. Add the sliced garlic, smoked paprika, cayenne pepper (if using), and saffron. Cook for another 30 seconds to release the aromas.
- Add tomatoes and stock: Stir in half a can of chopped tomatoes and pour in 1.5 litres of the prepared seafood stock. Bring the mixture to a boil, then reduce to a simmer. Cook the rice, stirring occasionally, for about 10 minutes until the grains are al dente.
- Add seafood and vegetables: Return the browned monkfish to the pan along with the prawns, cleaned mussels, frozen peas, and baby broad beans.
- Simmer covered: Cover the pan with a large baking tray or foil to trap heat and moisture. Cook on low heat for an additional 10-15 minutes, or until the mussels have opened and the prawns are cooked through.
- Finish and serve: Scatter the chopped parsley over the paella just before serving. Serve hot and enjoy the rich flavors of your homemade seafood paella.
Notes
- Ensure mussels are properly cleaned and discard any that remain closed after cooking.
- Saffron is key to authentic flavor and color but can be substituted with turmeric if unavailable.
- Peeling and deveining prawns beforehand improves texture and presentation.
- The homemade seafood stock adds depth but can be substituted with high-quality fish stock.
- Covering the pan with foil or a baking tray helps steam and cook the seafood evenly.
- Adjust cayenne pepper according to your spice preference or omit for mild flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Keywords: seafood paella, Spanish paella, monkfish paella, king prawns, mussels, saffron rice, seafood rice dish
