Paella from Completely Perfect: 120 Essential Recipes for Every Cook by Felicity Cloake

Ingredients

• 150 g mussels, scrubbed
• A handful of flat-leaf parsley, roughly chopped, to garnish
• ½ a lemon, cut into wedges
• 150 g broad beans
• 200 g Calasparra or other short-grain rice
• A pinch of saffron, soaked in 1 tablespoon hot water
• 200 g chopped tomatoes
• 1 teaspoon smoked paprika
• 150 g baby squid, cut into rings
• 50 ml dry white wine
• Salt and pepper
• 1 onion, finely diced
• 150 g sustainable monkfish, cut into chunks
• 90 ml olive oil
• 4 raw, unshelled large prawns or langoustines
• 500 ml good-quality fish stock
• 3 cloves of garlic, finely chopped