Jose Pizarro's seafood paella

Name: Jose Pizarro's seafood paella
Ingredients: 6 tbsp (90 ml) extra virgin olive oil; 1 lb (450 g) locally sourced monkfish, cubed; 2 small onions, diced; 2 cloves garlic, sliced; 3 ripe tomatoes, chopped (or 14 oz/400 g can chopped tomatoes); ½ cup plus 1 tsp (125 ml) white wine (mild); 1 tsp paprika; salt and freshly ground black pepper; 10 oz (285 g) squid, ready cleaned and sliced; 3 2/3 to 4 1/8 cups plus 2 tsp (875 ml to 1 litre) chicken or fish stock, warmed; pinch of saffron, about 30 threads, soaked in 2 tbsp hot water; 2 cups (400 g) paella rice, such as Calasparra; 12 raw shrimp; 1 cup (150 g) peas, fresh or frozen; 10 oz (285 g) mussels; 12 oz (340 g) clams; 5 sprigs flat-leaf parsley, chopped; 6 slices lemon

This paella recipe is packed with flavour, from monkfish, squid, clam, mussels and prawns

28 April 2021

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Kieran E. Scott

Chef Jose Pizzaro crafted this paella recipe, which takes some dedication and time to make. It's a classic Spanish recipe, packed with smoky paprika, seafood and ripe tomatoes. If you want something similar but don't have time to make it, try our spiced tuna rice recipe instead.

Tip: Avoid stirring during the final cooking stage – this will ensure you end up with that delicious crust.

A recipe by Jose Pizarro from The Recipe by Josh Emett (Rizzoli). Buy the book here.

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Recipe notes