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Seafood paella Katy Greenwood
Ingredients
- 20-24 raw shell-on king prawns
- 2 tbsp olive oil
- 500g monkfish, cut into chunks
- 1 large onion, finely chopped
- 500g paella rice
- 4 garlic cloves, sliced
- 2 tsp smoked paprika
- 1 tsp cayenne pepper (optional)
- pinch of saffron
- ½ x 400g can chopped tomatoes (save the rest for the stock, below)
- 500g mussels, cleaned
- 100g frozen peas
- 100g frozen baby broad beans
- handful parsley leaves, roughly chopped
- 1 tbsp olive oil
- 1 onion, roughly chopped
- ½ x 400g can chopped tomatoes
- 6 garlic cloves, roughly chopped
- 1 chicken stock cube
- 1 star anise
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