Cooked Recipe


one of Spanish most popular dishes ,paella, packed full of appetizing fish, shellfish chicken . paella makes a perfect meal for the whole family or is ideal for an informal supper party.


1 lb /450g mussels or 6 oz /175g shelled, cooked mussels

1 1/2 lb/675 g piece monkfish

1 large pepper

1 large Spanish onion

2-3 garlic cloves

8 oz /255 g tomatoes

few saffron strands or 1/2-1 table spoon turmeric

12 oz/350 g chicken breasts

2-3 table spoon olive oil

1 spring rosemary

12 oz/ 350g Valencia or risotto rice

1/2 pint/ 150 ml vinegar

1 pints /900 ml fish stock

salt and freshly ground black pepper

3 oz / 75 g peas

4 oz/ 100 g peeled prawns

2 oz /50g whole prawns


Discard beards from the mussels and scrub thoroughly in cold water. throw away any mussels that are open. lever covered in a bowl of cold water. Skin the monkfish, cut down Centre and discard bone. Cut the flesh into 1 in/2.5 cm pieces Wash and dry pepper, deseed then slice thinly peel, then finely chop onion. peel and crush garlic. Wash and dry tomatoes, slice place saffron in a small bowl, pour boiling water over and leave to infuse for at least 10 mins. Trim off any fat or gristle from the pork and chicken, cut in 1 in/2.5 cm pieces, Heat the oil in paella pan or large frying pan and fry the meat for 5 mins until browned stir occasionally. Add the onion garlic, tomatoes and sliced red pepper. lightly crutch the spin of rosemary add to the pan together with the rice Cook for 5 mins , stirring to prevent the ingredients sticking to the bottom of the pan. Add the monkfish, white wine and stock with seasoning Bring to the boil then simmer for 10 mins. Strain the saffron liquid into the pan (if using turmeric blend with 2 table spoon cold water )and add the mussels, peas and peeled prawns and continue cooking for 8 mins or until the rice, meat and fish are cooked and the mussels have opened .Add a little extra stock if the paella is too dry. turn off heat, cover with a clean cloth or foil and levers for 3 mins. Discard any mussels that have not opened Decorate with whole prawns.


1, Discard beards from mussels and scrub in cold water, discard any that are open

2, Skin monkfish, cut down center, discard central bone, cut into 1 in /2.5 cm pieces

3, prepare pepper, onion and tomatoes, crush garlic infuse saffron in water

4, Heat olive oil in pan fry diced meat until browned all over, stir occasionally

5, add onion, garlic tomatoes, rosemary sliced pepper, stir then pour in the rice

6, after cooking rice, add monkfish and mussels and stock


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