Ingredients

1lb fresh mussels in their shells

12oz Squid (cut into rings)

1lb Monkfish (cut into 1inch strips)

8 King Prawns

2 pints Chicken 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

Clean and de-beard the mussels.  Boil the wine, water and thyme and add the mussels, cover and steam for few minutes until the shells have opened.  Remove the mussels from the stock and discard any unopened mussels.  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 mussels, bring to the boil and simmer for 5 minutes.

Place the monk fish, squid and prawns onto the rice and simmer gently for about 12 minutes, gently stir in the peas and mussels and cook for a further 3 minutes.

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

Cooks Tips

If your pan is not large enough for this dish removed half the mussels from the shells and place the mussels on top of the rice.

This tasty Spanish Rice Seafood Paella is wonderful with a glass of crisp, dry white wine or even a jug of sangria.