Shellfish Paella with Monkfish from Sud de France by Caroline Conran

Name: Shellfish Paella with Monkfish from Sud de France by Caroline Conran
Ingredients: 600 ml stock made from the mussels and prawn shells, plus chicken stock cube and water; salt, pepper; 18 mussels; 4 tbsp olive oil; 600 grams skinned and filleted baby monkfish or large monkfish, cut into 3 cm pieces; 1 tsp medium-hot pimentón; 300 g tomatoes, skinned, deseeded and chopped finely; 300 g Calasparra rice (from Murcia in Spain, best for paella); 150 g green beans; 150 ml white wine; 2 large pinches saffron; 12 large raw prawns

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I was given the idea for this recipe by a shopper standing next to me in the fish queue in Saint-Chinian market. Everybody was exclaiming on how perfect the baby monkfish were, the size of a fat fi...

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Paella pan

Ingredients

600 ml stock made from the mussels and prawn shells, plus chicken stock cube and water
salt, pepper
18 mussels
4 tbsp olive oil
600 grams skinned and filleted baby monkfish or large monkfish, cut into 3 cm pieces
1 tsp medium-hot pimentón
300 g tomatoes, skinned, deseeded and chopped finely
300 g Calasparra rice (from Murcia in Spain, best for paella)
150 g green beans
150 ml white wine
2 large pinches saffron
12 large raw prawns