Ingredients
  • 900ml Freja Fish Bone Broth (you can use chicken if you’d prefer)
  • 2 tbsp olive oil
  • 10 raw, shelled king prawns
  • 250g monkfish
  • 150g raw squid rings
  • 1 onion, finely chopped
  • 150g paella rice
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • ½ 400g can chopped toms
  • 50 g frozen peas
  • Bunch of fresh parsley, roughly chopped
  • Pinch saffron
Method
  1. Bring the Freja fish broth to the boil then add the saffron and take off the heat.
  2. In a wide frying pan heat the olive oil then brown the monkfish chunks. Set aside.
  3. Add the onion and fry gently for 5 minutes until soft with a little colour.
  4. Add the crushed garlic, chopped tomatoes, half the parsley (use the stalks at this stage) and paprika and fry for a couple of minutes.
  5. Stir in the rice and stir well to make sure it’s well coated. Season well.
  6. Pour over the warm broth and bring to the boil.
  7. Reduce to a simmer and leave to cook for about 10 minutes, no lid on and don’t stir.
  8. Mix in your prawns and scatter your prawns, squid and monkfish chunks and cook for another 10 minutes until the fish and seafood is cooked through.
  9. Take off the heat, put the lid on and leave to rest for 5 minutes.
  10. Take the pan to the table to serve, scattered with more fresh parsley and some lemon wedges.