Paella

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SERVES 12

olive oil
20cm piece of chorizo, diced
2 onions, diced
4 garlic cloves, crushed
500g paella rice
sea salt and freshly ground black pepper
1 tsp paprika
1l fish stock, kept hot
pinch of saffron
500g monkfish
1kg mussels, cleaned and de-bearded
10 prawns, left whole, raw and unshelled
6 piquillo peppers (buy these fire roasted spanish peppers bottled or tinned, if you cant get them use roasted red peppers)
2 lemons, cut into wedges to serve

1 Heat a large paella pan over a medium heat. Add a drop of olive oil followed by the chorizo. Leave to crisp for about 5 minutes, then add the onions and garlic and cook for a further 10 minutes.

2 Stir in the rice and season with salt and pepper. Add the paprika, hot fish stock and saffron and leave to simmer for about 15 minutes.

3 Scatter the pieces of monkfish over the rice and push under the surface with the back of a spoon. Lay the mussels and prawns over the top and simmer for another 10 minutes, until the mussels have opened and the prawns are pink.

After 5 minutes, lay the red piquillo peppers on top, to warm through. Serve with lemon wedges around the pan.