Ingredients

¼ cup Extra-Virgin Olive Oil
3 Bay Leaves
125ml White Wine
6 Large Shrimp, Shelled And Deveined
6 Mussels
3x 2 oz Piece Squared Monk Fish
2 Small Cattle Fish Cut Into 6 Pieces
Kosher Salt And Freshly Ground Pepper
230g Bomba Rice
4 tbsp Sofrito
1 tsp Smoked Paprika
1 Large Garlic Clove, Sliced Finely
2 Small Pinch Of Saffron, Crumbled
4 Pieces Of Blanched Snap Peas Ripped In Half
850ml Fish Stock

methods

In a large 30-inch Paella pan heat the oil until shimmering;

Season the shrimp and monkfish cook over high heat;

Transfer to a plate & quickly sear the seasoned cuttlefish;

Add Garlic, sofrito, bay leaves & cook for 2 minutes;

Add the rice, paprika, saffron and stir;

Add the white wine, fish stock and bring to a boil over high heat;

Add the mussels to open them, then reserve;

Simmer until the rice is nearly tender 14 minutes;

Lay out cuttle fish, shrimp, mussels and monkfish;

Turn up the heat to med high to create Socarrat”;

Scatter with snap Peas, chopped parsley