Ingredients
- large pinch of saffron threads
- 900 ml (1½ pints) fish stock, preferably home-made
- 400 g (14 oz) squid
- 2 tbsp extra virgin olive oil
- 200 g (7 oz) monkfish fillet, cut into bite-sized pieces
- 2 large garlic cloves, crushed
- 1 large onion, finely chopped
- ½ tsp paprika, or to taste
- 2 large red peppers, seeded and chopped
- 250 g (8½ oz) long-grain rice
- 1 can chopped tomatoes, about 225 g
- 150 g (5½ oz) frozen peas
- 12 mussels, scrubbed and beards removed
- 3 tbsp finely chopped parsley
- salt and pepper
Description
No Trip To Spain Would Be Complete Without Sampling Their Famous Rice Dish, Paella. The Ingredients Vary From Region To Region, But We've Used Monkfish, Squid And Mussels For This Version. Serve With Crusty Bread.
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