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Makes 4 servings 1 pinch saffron threads 950 ml fish stock 2 tbsp olive oil 200 g monkfish, cut into bite-size pieces 2 cloves garlic, crushed 1 large Spanish onion, chopped 1 tsp paprika 2 red capsicum, chopped and deseeded 250 g paella rice 4 large fresh tomatoes, deseeded and chopped 140 g frozen peas 450 g squid, cleaned and sliced 250 g mussels, scrubbed, beards removed 1 tsp salt 1 tsp pepper Garnish 4 tbsp fresh parsley, chopped Paella Catalunya 1. Place the saffron threads into a large, wide, heavy-based pan over a medium heat and stir constantly until they just begin to give off their aroma. Add the stock and bring to the boil. Transfer to a saucepan, cover and set aside to infuse. 2. Return the pan to the heat and add one tablespoon of oil. Add the monkfish pieces and quickly fry on all sides until lightly browned. Remove the fish and set aside. 3. Add another tablespoon of oil to the pan. Add the garlic, onion and paprika and cook over a moderate heat for two minutes, stirring occasionally. Stir in the capsicum and continue cooking until all the vegetables are soft but not brown. 4. Add the rice and stir well, ensuring all the grains are Paella recipes vary hugely, but this Catalan-style paella contains monkfish, which holds together well during the cooking process, as well as tender squid, and peas, which add sweetness. Spanish paella is always made in a paellera, a large, flat pan with two handles. Valencia is the place to try Paella, and native paella eaters all know: the best is the crusty bit at the bottom. While Barcelona is known for its Catalan cuisine, the best tapas place is the food market off Las Ramblas. well coated. Bring the saffron-infused stock to simmering point and add half of it to the rice. Stir, and then bring to the boil. Lower the heat and simmer for five minutes or until almost all the liquid is absorbed. 5. Add the remaining stock, then stir in the tomatoes, peas and reserved monkfish pieces. Add the squid and simmer for five minutes. Arrange the mussels around the dish, pushing them into the rice. Simmer for a 15 minutes more or until the rice is tender and all the liquid has been absorbed. Season with salt and pepper to taste. Remove the pan from the heat, cover with foil and leave to stand for five minutes. Discard any mussels that have not opened. Garnish generously with parsley before serving. S P R I N G I S S U E 2 7

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