• olive oil
  • 20 cm piece of gubbeen chorizo (sliced)
  • 2 onions (diced)
  • 4 garlic cloves (crushed)
  • 500 g paella rice
  • sea salt
  • freshly ground black pepper
  • 1 tsp paprika
  • 1 l fish stock (kept hot)
  • pinch of saffron
  • 500 g monkfish
  • 1 kg mussels (cleaned and de-bearded)
  • 10 prawns (left whole, raw and unshelled)
  • 6 red piquillo peppers
  • 2 lemons, cut into wedges to serve


  • Heat a large paella pan over a medium heat. Add a drop of olive oil followed by the chorizo. Leave to crisp for about 5 minutes, then add the onions and garlic and cook for a further 10 minutes.
  • Stir in the rice and season with salt and pepper. Add the paprika, hot fish stock and saffron and leave to simmer for about 15 minutes.
  • Scatter the pieces of monkfish over the rice and push under the surface with the back of a spoon.
  • Lay the mussels and prawns over the top and simmer for another 10 minutes, until the mussels have opened and the prawns are pink.
  • After 5 minutes, lay the red piquillo peppers on top, to warm through. Serve with lemon wedges around the pan.


You can add mussels, shrimps, hake - practically any kind of fish - to this dish. If you can't get your hands on piquillo peppers, then just slice up red peppers and add when you're cooking the onions.