|
olive oil, for cooking |
12 |
tiger prawns, peeled and deveined |
6 |
garlic cloves, peeled, 2 left whole, 4 finely chopped |
100ml |
dry sherry |
1 litre |
Fish stock |
200g |
monkfish fillet, cut into chunks |
4 |
shallots, peeled and chopped |
1 teaspoon |
saffron strands |
3 teaspoons |
smoked paprika |
6 |
ripe plum tomatoes, roughly chopped |
400g |
calasparra or other short-grain rice |
200g |
podded peas or broad beans (frozen is fine) |
300g |
mussels, de-bearded and cleaned |
3 tabloespoons |
chopped flat-leaf parsley |
|
sea salt |
|
freshly ground black pepper |
2 |
lemons, cut into wedges, to serve |