[ I n g r e d i e n t s ]
1 litre fish stock
1 litre vegetable stock
2 red onions, finely chopped
1 bulb garlic, cloves separated and chopped
¼ bunch celery, thinly sliced
400g can chopped tomatoes
400g can corn kernels
1 cup fresh or frozen peas (non minted)
1 bunch each: coriander, watercress, flat leaf parsley, chopped
500g paella rice
S&P to taste
500g ling or monkfish, cut into chunks
20 prawns, shells and heads removed
500g mussels, scrubbed and debearded
crusty bread, to serve
[ m e t h o d ]
Place the fish stock and vegetable stock in a pot and bring to the boil, then reduce the heat toa simmer. Keep simmering over a low heat.
Meanwhile heat some oil a very large heavy based frypan or paella pan over a medium heat. Add the onion, garlic and celery and cook, stirring, for a few minutes to soften.
Add the tomatoes and pour in the stock mixture and stir to combine. Add the corn kernels and peas and bring back to a simmer. Stir in the herbs, reserving some of each to garnish.
Add the paella rice to the pan and simmer for about 25 minutes, stirring frequently to ensure the rice doesn’t stick to the bottom of tha pan, until the rice is tender. Add a little water if the mixture gets too dry. Season with salt and pepper and stir.
Add the fish and prawns into the rice mixture and stir to combine. Place the mussels on top and slightly submerge them in the liquid. Cook for a further 10minutes without stirring to get a crust on the bottom of the paella.
Remove from the heat, season again and set aside for 5 minutes for all the remaining juices to absorb into the rice. Discard any mussels that haven’t opened, garnish with the reserved herbs and serve with the crusty bread.