Filled with succulent seafood, it's the perfect dish to go around.
For the stock, take a large pan, combine all the stock ingredients and simmer for 30 minutes. Strain and reserve.
Warm olive oil in a paella pan or large shallow frying pan.
Fry the monkfish and prawns for 2 minutes each side and reserve.
Add more oil if necessary and soften the onions garlic and squid on a low heat for 6-7 minutes
Add the ñora peppers and the noodles and mix well and cook for a further 2 minutes.
Add the smoked paprika.
Add the stock and simmer for 10 minutes.
Return the monkfish and the prawns to the pan. Arrange the mussels over the top and cover using foil or greaseproof paper. Season and cook for a further 5 minutes.
For the picada, grind the almonds and the chopped parsley in a mortar and pestle.
When the mussels have opened scatter the picada over the top and serve.
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