Ingredients

8oz fresh mussels in their shells

8oz fresh clams

1 lobster (optional)

1 medium crab (optional)

1lb Monkfish (cut into 1inch strips)

8 King Prawns

2 pints fish Stock

1/4 pint dry white wine

2 tablespoons of freshly chopped thyme

2 teaspoons of Paprika

4oz frozen Peas (defrosted)

12oz Long-grain Rice

1 Red Pepper (chopped)

1 Large Onion (chopped)

3 medium ripe Tomatoes (skinned)

A Pinch of Saffron

3 tablespoons of Olive Oil

Salt & Pepper

2 cloves of Garlic (crushed)

Method

De-beard and clean the mussels and clams.  Boil the wine, fishstock and thyme and add the mussels, cover and steam for few minutes until the shells have opened.  Remove the mussels and clams from the stock and discard any unopened shells.  Keep the stock.

Heat the oil in a large frying pan, add the onion and cook until soft, now add the red pepper and cook for a couple more minutes.

Add the saffron, chopped tomatoes, crushed garlic and paprika to the pan, cook for 1 minute, add the rice and cook for a further 5 minutes.  Now add the hot stock saved from the clams and mussels, bring to the boil and simmer for 5 minutes.

Place the monkfish and prawns onto the rice and simmer gently for about 12 minutes, gently stir in the peas, arrange clams, mussels and optional  on the top and cook for a further 3 minutes.

I like to shell the prawns to make things easier for the guests, but of course this is personal choice

Season & serve while piping hot with plenty of  lemon wedges and fresh crusty bread.

Cooks Tips

Paella Mariscos is a special paella often made for weddings and anniversaries hence the option to include expensive ingredients such as lobster and crab

Making fish stock is very time consuming however, I find that now-a-days you can get excellent fish stock from your local supermarket, or simply use a fish stock cube.

Paella Mariscos can be enjoyed with a glass or two of sangria.