- 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
- Bring the Freja fish broth to the boil then add the saffron and take off the heat.
- In a wide frying pan heat the olive oil then brown the monkfish chunks. Set aside.
- Add the onion and fry gently for 5 minutes until soft with a little colour.
- Add the crushed garlic, chopped tomatoes, half the parsley (use the stalks at this stage) and paprika and fry for a couple of minutes.
- Stir in the rice and stir well to make sure it’s well coated. Season well.
- Pour over the warm broth and bring to the boil.
- Reduce to a simmer and leave to cook for about 10 minutes, no lid on and don’t stir.
- 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.
- Take off the heat, put the lid on and leave to rest for 5 minutes.
- Take the pan to the table to serve, scattered with more fresh parsley and some lemon wedges.