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Ingredients

• 300.0g North Atlantic prawns preferably in their shells
• 1.0l fish stock
• 1 small pinch of saffron (about 20 threads)
• 6.0 tbsp olive oil
• 1 ½ large spanish onions , finely chopped
• 1 green pepper , seeded and finely chopped
• 2 dried ñoras peppers , seeds and stalks removed, broken into small pieces and covered with boiling water, or 1 tsp sweet paprika
• 5 garlic cloves , finely chopped
• ½ tsp fennel seeds
• 250.0g Calasparra rice
• 75.0ml white wine
• 300.0g monkfish fillets, trimmed and cut into 2cm pieces
• 2 squid the size of your hand, cleaned and scored
• 2.0 tbsp flat-leaf parsley , roughly chopped
• 1 lemon , cut into wedges

Description

Try This Awesomely Good Spanish Fish Dish, From Sam And Sam Clarke Of London's Moro Restaurant

BBC Good Food