Authentic home cooking from Spain, with US measurements. 
Wood-Fired Seafood and Monkfish Paella
Sunday, Sunday! This is the recipe for last Sunday's paella. We made it over a wood fire because it tastes amazing, but you can make it at home just as well. We used all the mussels that came in the net so none would go to waste (no point in taking them back home), and we made sure to get that delicious "socarrat"—the crispy layer at the bottom between the rice and the pan that we love to scrape up!
Wood-Fired Seafood and Monkfish Paella
Sunday, Sunday! This is the recipe for last Sunday's paella. We made it over a wood fire because it tastes amazing, but you can make it at home just as well. We used all the mussels that came in the net so none would go to waste (no point in taking them back home), and we made sure to get that delicious "socarrat"—the crispy layer at the bottom between the rice and the pan that we love to scrape up!
Open in Cookpad AppSteps
- 1
Grate the 2 tomatoes and finely chop the garlic. Set aside.
- 2
In a paella pan, add olive oil and cook the shrimp and langoustines until they turn red. Move them to the edges of the pan.
- 3
With the center of the pan clear, cook the monkfish. Season and leave it with the shrimp.
- 4
Add the mussels and garlic. The mussels will open and the garlic will brown.
- 5
Add the grated tomato and cook the seafood and monkfish together with the tomato. Enjoy the aroma!
- 6
Add the smoked paprika and cook until fragrant.
- 7
Pour in the fish stock and water. Simmer for about 20 minutes. Taste and adjust the salt if needed.
- 8
Add the rice and cook for about 20 minutes.
- 9
Increase the heat to create the socarrat (crispy bottom layer).
- 10
Let the paella rest, then serve and enjoy!
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