Ham stock is perfect for this paella, made with meaty monkfish and spicy chorizo. It looks stunning garnished with prawns, lemon wedges and chopped flat-leaf parsley
Lindsey Bareham's website is www.lindseybareham.com
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Lindsey Bareham is an established food writer. She is the author of Dinner Tonight, Just One Pot, Dinner in a Dash and more.