How to Build a Seafood Paella with Monkfish, Squid, Langoustine & Prawns in 25 Minutes
A home cook walks through a showstopping seafood paella packed with monkfish, fresh squid, king prawns, and langoustine, all built in a single pan in about 25 minutes. The video covers key techniques like sealing the fish first, reducing wine to deglaze, and achieving the prized crispy bottom layer (socarrat). Flexible enough to swap in chicken, pork, and chorizo.
15:17
#weeknight dinner #seafood #saffron #paella #rice dish #monkfish #gluten-free #outdoor cooking #king prawns #one-pot meal #socarrat #Spanish #squid #langoustine
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🧾 Ingredients
- 12 cups Bomba rice (or paella rice)
- 2850ml fish stock
- 31 red pepper, roasted and sliced
- 43 vine tomatoes, diced
- 51/2 cup frozen peas
- 61 large onion, diced
- 74 cloves garlic, sliced
- 81 tbsp smoked paprika
- 91 pinch saffron soaked in 1 tbsp warm water
- 101 lemon, cut into wedges
- 111 tbsp fresh chopped parsley
- 121/2 cup white wine
- 13Salt and pepper to taste
- 142 fresh squid, sliced into rings
- 15400g monkfish, diced
- 1612 raw king prawns
- 178 raw langoustine
- 18Olive oil
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