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Ingredients

• 1 onion, sliced

• 2 tbsp vegetable oil

• 1 garlic clove, chopped

• 1 tbsp squid ink (available from fishmongers)

• 500g/1lb 2oz short grain paella rice

• 1 litre/1 pint 15fl oz fish stock

• 12 mussels, washed, drained, beards removed (discard any mussels that remain open)

• 100g/3½oz plain flour

• 1 tsp celery salt

• 1 tsp freshly ground white pepper

• 1 tsp smoked paprika

• 75g/2½oz butter

• 450g/1lb monkfish tail, trimmed, cut into 4 pieces

• 2 tomatoes, chopped

• handful fresh parsley leaves

• ½ lemon, juice only

Description

Recipe Uses 1 Onion, Sliced, 2 Tbsp Vegetable Oil, 1 Garlic Clove, Chopped, 1 Tbsp Squid Ink (available From Fishmongers), 500g/1lb 2oz Short Grain...

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