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Seafood paella Katy Greenwood

Ingredients

• 20-24 raw shell-on king prawns
• 2 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
• 500g monkfish, cut into chunks
• 1 large onion, finely chopped Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
• 500g paella rice
• 4 garlic cloves, sliced
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• pinch of saffron Saffron sah-fronThe stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
• ½ x 400g can chopped tomatoes (save the rest for the stock, below)
• 500g mussels, cleaned Mussels mus-selsOnce regarded as the poor relation of the shellfish family because of their small size and…
• 100g frozen peas
• 100g frozen baby broad beans Broad bean braw-d be-enA member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
• handful parsley leaves, roughly chopped Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
• 1 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
• 1 onion, roughly chopped Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
• ½ x 400g can chopped tomatoes
• 6 garlic cloves, roughly chopped
• 1 chicken stock cube
• 1 star anise Star anise star an-eeseStar anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

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