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Authentic Spanish Seafood Paella

4 stars based on 16 reviews Rate this Recipe

Method

Prepare the seafood. Cut the monkfish into bitesize chunks, butterfly the prawns, cut the squid into rings and reserve the tentacles. Boil the mussels in the white wine for 5 minutes until open, strain through a fine sieve and reserve the liquor. Set the mussels to one side.

Finely chop the onion and pepper and fry in 25ml olive oil in a heavy based frying pans. Cube the chorizo and add to the pan. Fry to release the oils. Cube the chicken and add once onion and pepper has softened. Add the bay leave and chopped garlic. Stir for 2 miunutes.

Add the rice and saffron and coat in the oil (you may need to add a little more). When coated add the liquor from the mussels and stir until absorbed. Add the monkfish and squid. Keep ladling the stock over the rice one at a time until absorbed. This should take about 20 to 25 minutes to absorb all the stock. Season throughout to taste.

Add the prawns and mussels five minutes form the end and stir in. Serve on a large platter or from the pan sprinkled with chopped fresh parsley.

Comments Add your comment

It's not a risotto it a Paella - I should know my mum is Spanish and this looks and tastes pretty authentic to me - I cooked it yesterday and it was lovely...... LOL risotto ... really!

by Agnes77 on Thu Jun 16 2011 reply to this comment
I agree with paul you've made a risotto !

by paquito on Wed Mar 9 2011 reply to this comment
Really sorry to be pedantic, but Arborio Rice (Italian Rice) in an 'Authentic; Spanish Paella? Sorry No!

by PaulT1949 on Sat Feb 12 2011 reply to this comment
Suggest making your own fish stock and when you take the paella off the heat sprinkle some Cava (not too much) over the paella and cover for 3 minutes before serving! And did you know it was the Valencian fishermen who invented this dish!

by KatrinaW on Wed Feb 17 2010 reply to this comment
I cooked this last night for my girlfriend and it was a hit! Given that I'm pretty useless in the kitchen that's a big thumbs up. Thanks for posting it.

by SwordFishTromBones on Tue Oct 27 2009 reply to this comment
just cooked this for 10 people bloody great recipe thanks very much

by deerobson on Fri Sep 4 2009 reply to this comment
really nice recipe, i prefer drier rice so used long grain. just add all liquer at once and leave to simmer worked for me. prob best to add less liquid and add more if needed.

by Paul Hepburn on Tue Aug 18 2009 reply to this comment
I really want to try this! I've been on the hunt for a good paella recipe for ages. Thanks. Would you recommend any other fish if I can't get hold of the monkfish? Will let you know how it turns out.

by Amy_couteaux on Tue Sep 9 2008 reply to this comment