Seafood Paella with King Prawns, Mussels, and Monkfish Recipe

Introduction

This seafood paella is a vibrant, flavorful dish packed with fresh prawns, monkfish, mussels, and garden peas. With its rich saffron-infused rice and homemade seafood stock, it brings the taste of Spanish coastal cooking right to your table. Perfect for a relaxed weekend meal or entertaining guests.

Ingredients

• 20-24 raw shell-on king prawns
• 2 tbsp olive oil
• 500g monkfish, cut into chunks
• 1 large onion, finely chopped
• 500g paella rice
• 4 garlic cloves, sliced
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• Pinch of saffron
• ½ x 400g can chopped tomatoes (plus the rest for stock)
• 500g mussels, cleaned
• 100g frozen peas
• 100g frozen baby broad beans
• Handful parsley leaves, roughly chopped
• 1 tbsp olive oil
• 1 onion, roughly chopped
• ½ x 400g can chopped tomatoes
• 6 garlic cloves, roughly chopped
• 1 chicken stock cube
• 1 star anise

Instructions

1. Step 1: Peel and de-vein the prawns, keeping the heads and shells to make the stock. Return the prawns to the fridge to keep chilled.
2. Step 2: To prepare the stock, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the roughly chopped onion, chopped tomatoes, garlic cloves, and reserved prawn shells and heads. Cook for 3-4 minutes until fragrant.
3. Step 3: Pour in 2 litres of water, add the chicken stock cube and star anise. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes. Allow to cool slightly, then blend in batches until smooth. Strain the stock through a fine sieve and set aside.
4. Step 4: In a large paella pan or extra-large frying pan, heat 2 tablespoons olive oil over medium-high heat. Brown the monkfish chunks for a few minutes on each side, then remove from the pan and set aside.
5. Step 5: Add the finely chopped onion to the pan and fry for 4-5 minutes until softened.
6. Step 6: Stir in the paella rice and toast it for about 30 seconds.
7. Step 7: Add the sliced garlic, smoked paprika, cayenne pepper if using, and saffron. Cook for another 30 seconds, then stir in half a can of chopped tomatoes and 1.5 litres of the homemade seafood stock.
8. Step 8: Bring the mix to a boil, then reduce to a simmer and cook while stirring for about 10 minutes, until the rice is still slightly al dente.
9. Step 9: Return the browned monkfish to the pan, add the raw prawns, cleaned mussels, peas, and broad beans. Cover the pan with a baking tray or foil.
10. Step 10: Cook on low heat for an additional 10-15 minutes until the mussels have opened and the prawns are fully cooked.
11. Step 11: Scatter over the chopped parsley and serve immediately.

Tips & Variations

• Use a saffron-infused broth for a deeper color and aroma.
• Substitute monkfish with firm white fish like cod or sea bass if preferred.
• Add other seafood like clams or squid for a more varied paella.
• For extra smoky flavor, try using smoked paprika caught from your local market or specialty store.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove with a splash of water or fish stock to keep the rice moist. Paella is best enjoyed fresh but reheating carefully helps maintain the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood instead of fresh?

Yes, frozen seafood can be used, but try to thaw it properly before cooking to avoid excess water in the paella, which could make the rice mushy.

What can I use instead of saffron?

If saffron is unavailable, you can substitute with turmeric for color, but it won’t replicate the unique flavor saffron provides. Adding smoked paprika can help enhance the overall taste.

Seafood Paella with King Prawns, Mussels, and Monkfish Recipe

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★★★★★

4.6 from 141 reviews

• Author: Cleo
• Total Time: 1 hour 15 minutes
• Yield: 4–6 servings 1x

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Description

A vibrant and flavorful traditional Spanish seafood paella featuring king prawns, monkfish, mussels, and a rich homemade fish stock infused with saffron and smoked paprika, cooked to perfection in a large paella pan for a memorable family meal.

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Ingredients

Scale 1x2x3x

Seafood and Protein

• 20–24 raw shell-on king prawns
• 500g monkfish, cut into chunks
• 500g mussels, cleaned

Vegetables and Herbs

• 1 large onion, finely chopped
• 1 onion, roughly chopped
• 4 garlic cloves, sliced
• 6 garlic cloves, roughly chopped
• ½ x 400g can chopped tomatoes (for paella)
• ½ x 400g can chopped tomatoes (for stock)
• 100g frozen peas
• 100g frozen baby broad beans
• Handful parsley leaves, roughly chopped

Pantry and Seasonings

• 2 tbsp olive oil
• 1 tbsp olive oil
• 500g paella rice
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• Pinch of saffron
• 1 chicken stock cube
• 1 star anise
• 2 litres water (for stock)

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Instructions

1. Prepare prawns: Peel and de-vein the king prawns, reserving the heads and shells for making the stock. Return the cleaned prawns to the refrigerator to keep fresh.
2. Make the seafood stock: Heat 1 tbsp olive oil in a large pan over medium-high heat. Add the roughly chopped onion, ½ can of chopped tomatoes, roughly chopped garlic cloves, and the reserved prawn heads and shells. Cook for 3-4 minutes to develop flavor. Pour in 2 liters of water, add the chicken stock cube and star anise. Bring to a boil, then reduce to a simmer and cook gently for 30 minutes. Allow to cool slightly before blending in batches until smooth. Strain through a fine sieve to remove solids, creating a rich seafood stock.
3. Brown the monkfish and sauté onions: Heat 2 tbsp olive oil in a large paella pan or an extra-large frying pan over medium-high heat. Brown the monkfish chunks for a few minutes on each side until golden. Remove and set aside to prevent overcooking. In the same pan, add the finely chopped onion and cook for 4-5 minutes until softened and translucent.
4. Toast the rice and add spices: Stir in the paella rice and cook for 30 seconds to toast the grains lightly. Then add sliced garlic, smoked paprika, cayenne pepper (if using), and saffron. Cook for another 30 seconds to release the spices’ aromas and flavors.
5. Add tomatoes and stock, then simmer: Stir in the ½ can of chopped tomatoes followed by 1.5 liters of the prepared fish stock. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the rice is nearly al dente but still retains a slight bite.
6. Combine seafood and vegetables: Return the browned monkfish to the pan along with the prepared prawns and cleaned mussels. Add the frozen peas and baby broad beans evenly across the pan.
7. Finish cooking with covered heat: Cover the pan using a large baking tray or aluminum foil to trap steam. Cook gently on low heat for an additional 10-15 minutes until the mussels have opened fully and the prawns are cooked through, and the rice is tender and flavorful.
8. Garnish and serve: Scatter the roughly chopped parsley over the paella before serving hot at the table to add freshness and color to the dish.

Notes

• Be sure to strain the stock well to ensure a smooth cooking liquid for the rice.
• To check mussel doneness, discard any that remain closed after cooking.
• The cayenne pepper is optional and can be adjusted based on preferred spice level.
• If you don’t have monkfish, firm white fish can be substituted.
• Using a traditional paella pan helps achieve an authentic crust at the bottom, but a large frying pan works well too.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

Keywords: seafood paella, king prawns recipe, monkfish paella, Spanish rice dish, traditional paella, seafood rice, paella recipe stovetop