Seafood paella

🥘 Ingredients

• raw shell-on king prawns 20-24
• olive oil 1 tbsp
• onion 1
• chopped tomatoes 1/2x400g can
• garlic cloves 6
• water 2 litres
• chicken stock cube 1
• star anise 1
• olive oil 2 tbsp
• monkfish 500g
• large onion, finely chopped 1
• paella rice 500g
• garlic cloves, sliced 4
• smoked paprika 2 tsp
• cayenne pepper 1 tsp
• saffron 1 pinch
• chopped tomatoes ½ 400g can
• mussels 500g
• frozen peas 100g
• frozen baby broad beans 100g
• parsley leaves handful

1. 1

   Peel and de-vein the raw shell-on king prawns , reserving the heads and shells. Return the prawns to the fridge.
2. 2

   To make the stock, heat olive oil in a large pan over a medium-high heat and add the onion , chopped tomatoes , garlic cloves , and reserved prawn shells and heads. Cook for 3-4 mins, then pour in water and add the chicken stock cube and star anise . Bring to a boil, then simmer for 30 minutes . Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
3. 3

   Heat olive oil in a large paella pan or an extra-large frying pan{}. Brown the monkfish for a few mins each side, then remove and set aside. Add large onion, finely chopped and fry for 4-5 mins until softened.
4. 4

   Stir in the paella rice and cook for 30 seconds to toast. Add the garlic cloves, sliced , smoked paprika , cayenne pepper and saffron , cook for another 30 seconds , then stir in chopped tomatoes and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for 10 minutes (the rice should still be al dente). Return the monkfish to the pan with the prawns, mussels , frozen peas and frozen baby broad beans .
5. 5

   Cover the pan with foil , and cook on a low heat for another 10-15 minutes until the mussels are open and the prawns are cooked through. Scatter over the parsley leaves before serving.