Paella

Method

1. Heat a large, wide pan and add a splash of olive oil. When hot, add the prawn heads and shells and the 2 whole garlic cloves. Cook, stirring frequently, until the prawn shells are coloured and the garlic is golden. Add the sherry and fish stock, bring to a simmer and cook for 25 minutes. Strain the stock and set aside; discard the prawn heads and shells and the garlic cloves.
2. Heat 4 tbsp olive oil in a paella pan or large sauté pan. When it is hot, add the monkfish and cook for 3 minutes, turning the pieces over halfway through cooking. Remove and set aside on a plate.
3. Add another 2 tbsp olive oil to the pan. When hot, add the shallots, chopped garlic and saffron and cook for 2 minutes until the shallots are starting to turn golden. Add the smoked paprika and cook for another 2 minutes, then add the tomatoes and cook for a further 5 minutes. Add the rice and stir to mix well.
4. Pour in 800ml of the fish stock and simmer for 12 minutes. Add the peas or broad beans and mix through. Add the monkfish pieces, tiger prawns and mussels to the pan, distributing them evenly and pushing them down into the rice and liquor. Put the lid on and cook for another 4 minutes until the mussels open; discard any that remain closed. If the paella looks too dry, add a little more stock or water.
5. Cover the pan with foil (or replace the lid) then take it off the heat and leave to rest for 5 minutes.
6. To serve, lift off the foil or lid, season the paella with salt and pepper to taste and sprinkle with chopped parsley. Serve immediately, with lemon wedges on the side.