Monkfish Paella

Ingredients:
2 whole monkfish chopped into large cubes
1kg mussles washed
300g of fresh or fresh frozen King prawns (make sure to defrost fully)
250g Arborio rice
1 tin gluten-free chopped tomatoes
1 onion finely chopped
1 sweet red pepper diced
1 small red chilli
1 teaspoon paprika
1/4 teaspoon smoked paprika
1/2 teaspoon ground turmeric
3 cloves of fresh garlic finely chopped
I bunch of fresh parsley
1/2 fresh squeezed lemon
2 gluten-free vegetable stock cubes
1 3/4 pints of boiling water
1 tablespoon of rapeseed oil

Serves 4 people

To cook:
Heat the oil in a large deep dish pan, sweat the onions for 2 minutes, add the garlic and peppers, red chilli, paprika, smoked paprika and turmeric and stir for 1 minute, then add the rice and stir through. Pour in the stock bring to the boil, after 6 minutes, turn down the heat to a high simmer for a further 3 minutes and then add the fish. Cook for a further 5 minutes and cover. Add the fresh parsley and serve.

Perfect for that extra special dinner party!