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Ingredients (make 4 servings)

  • 300gr noodles

  • 300gr monkfish                                              

  • Seafood: 4mussels, 4 prawns, 4 clams, 1 cuttlefish or squid

  • 1 and a half litre fish stock

  • 1 onion

  • 1 garlic clove

  • 3tomatoes

  • 8 saffron threads

  • 6 tablespoons of olive oil

  • Salt to taste


The first step is to peel and to chop the onions and garlic. Grate the tomatoes. After this is done, chop the cuttlefish into cubes. The clams and mussels need to be cleaned under cold water and set aside in a container. Heat the oil in the paella and sauté the monkfish one minute on each side. Remove the monkfish from the pan and set aside to be used later.Do the same with the prawns. In the same oil sauté the cuttlefish and the cut onion. When the onion turns light brown add the grated tomatoes and chopped garlic. Let the tomatoes sauté until the water from the tomatoes evaporates. Add the rice, mussels, and clams, sauté for one minute before adding boiling fish stock with saffron threads. Allow to cook for 5 minutes on high heat, then reduce to a much lower heat setting for another 10 minutes. Approximately 3 minutes before the end of the cooking time, add prawns that were earlier set aside. Let paella stand for 3 minutes before serving.