The real taste of Spain.


  • 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


  1. 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.
  2. 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.
  3. Scatter the pieces of monkfish over the rice and push under the surface with the back of a spoon.
  4. Lay the mussels and prawns over the top and simmer for another 10 minutes, until the mussels have opened and the prawns are pink.
  5. 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.