1 medium onion, sliced
170g/6oz chorizo, cut into thin slices
2 cloves garlic finely chopped
1 red pepper, diced
1/2 tsp of saffron
Salt and freshly ground pepper
325gs (11oz) rice (basmati, long-grain
or paella rice)
1 litre of chicken stock (fresh or
made from a stock cube)
1 cup of frozen peas
1 bag of frozen prawns, defrosted
A few mussel shells for decoration
2 lemons, cut into wedges to serve
The main ingredient of paella is rice, typically short-grained calasparra rice grown in the mountains of the Spanish province of Murcia.
Heat the oil in a large non-stick or paella pan. Add the chorizo and fry until crisp. Fry the onion and garlic gently until soft but not coloured. Add in prawns and monkfish, and the saffron followed by the rice and stir.
Pour in boiling stock, then turn the heat up until it is back to the boil. Turn the heat down to medium and cook, watching it, until the rice is cooked. Add the frozen peas and stir.
Cook for another minute or two adding in any mussels you have to decorate and cook until they have opened. Serve with lemon quarters.