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Monkfish and chorizo paella with prawns

Lindsey Bareham

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

Chorizo and monkfish paella
Spicy chorizo and meaty monkfish make an excellent paella

Cooking time

30 minutes




  • 1 large onion
  • 4 large garlic cloves
  • 4 tbsp olive oil
  • 2 sweet red peppers
  • 1 large beef tomato
  • 100g sliced chorizo sausages
  • 2 very generous pinches of saffron stamens softened in 1 tbsp hot water
  • 1kg monkfish fillet or 500g monkfish and 500g prepared squid
  • 1 litre hot ham stock
  • 350g calasparra or basmati rice
  • 12 medium-sized, shell-on, cooked prawns
  • 1 large lemon
  • 1 tbsp chopped flat-leaf parsley


  • Finely chop the onion and garlic. Heat the oil in a 35cm-diameter paella pan or in two large frying pans over medium heat.
  • Stir in the onion and garlic and cook for 3-4 minutes before adding the chorizo. Cook for a couple of minutes to release the chorizo fat.
  • Chop the peppers. Peel and chop the tomato. Stir in the peppers.
  • Cook for 5 minutes before adding the tomato and saffron.
  • Chop the monkfish into kebab-size pieces. Slice the squid (if used) in rings. Increase the heat slightly then seal the monkfish (and squid).
  • Stir in the unwashed rice, cook for a couple of minutes, add the stock and bring to the boil. Reduce the heat and simmer steadily for 20 minutes or until all liquid has been absorbed into the rice and the grains are swollen and tender.
  • Garnish with the prawns and lemon wedges, cover, and leave to sit for 5 minutes before scattering the parsley.

Lindsey Bareham's website is


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