Monkfish & King Prawn Paella

Monk fish and prawn paella

Monkfish & King Prawn Paella
Serves 4


  • 2 x Cloves of Garlic
  • 1 x Medium Onion
  • Small bunch of flat-leaf Parsley
  • 300g Paella Rice
  • 70g Chorizo
  • 250g King Prawns
  • 200g Monkfish fillets
  • 100g Frozen Peas
  • Olive Oil
  • 1 x teaspoon of Sweet Smoked Paprika
  • 1 x tablespoon of Tomato Puree
  • 1 x Red Pepper
  • 1 x fish stock cube [or fish stock]
  • 1 x Lemon


Peel and finely slice the garlic, peel and roughly chop the onion. Finely chop the parsley stalks and roughly chop the chorizo. Cut the monkfish into bite-size pieces. Put a lug of olive oil into a large lidded shallow casserole or paella pan on medium heat, add the garlic, onion, parsley stalks, chorizo and paprika, and fry for around 5 minutes, stirring regularly. De-seed and chop the pepper, then add to the pan for a further 5 minutes.

Stir through the tomato puree and add the stock/stock cube, then add the rice and stir for a couple of minutes so that it soaks up all the flavour. Add the monkfish, then pour in 750 ml of boiling water. Season with salt and black pepper, then pop on the lid and bring to the boil, before reducing to a simmer for 15 minutes stirring regularly and adding water if needed. Stir in the king prawns and peas, then replace the lid and cook through for a further 7-8 minutes. Season to perfection, and garnish with chopped parsley leaves and a lemon wedge.

This is a variation of a Jamie Oliver dish using chicken and chorizo, but I would highly recommend paella lovers to try this delicious monkfish alternative.

 This recipe was sent to us by our customer Michael Lindsay.
monkfish and prawn recipe in the kitchen after cooking