Ingredients

20-24 raw shell-on king prawns

2 tbsp olive oil

500g monkfish

1 large onion

500g paella rice

2 tsp smoked paprika

1 tsp cayenne pepper
 
pinch of saffron

½ x 400g can chopped tomatoes

500g mussels

100g frozen peas

100g frozen baby broad beans

handful parsley


1 tbsp olive oil

½ x 400g can chopped tomatoes


Prep: 40 MINS
Cook: 1 HR, 10 MINS

Method

1)Peel and de-vein the prawns, reserving the heads and shells.

Return the prawns to the fridge.

2)To make the stock, heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads.

Cook for 3-4 mins, then pour in 2 litres of water and add the stock cube and star anise.

Bring to a boil, then simmer for 30 mins.

Leave to cool slightly, then whizz in batches in a blender or food processor.

Strain through a fine sieve.

3)Heat the 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 the onion and fry for 4-5 mins until softened.