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Monkfish And Mussel Paella



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2 lb. fresh blue cultured mussels
150 ml dry white wine or water
1 pinch saffron strands
900 ml fish stock; hot
6 tbsp. olive oil
1 lb. monkfish fillets
1 onion; chopped
2 garlic cloves; crushed
1⁄4 can red pimentos; cut up
2 large ripe tomatoes
350 g risotto rice
dash salt and pepper
100g cooked peas
1 lemon, cut into wedges and chopped


  1. 1
    Rise fresh blue cultured mussels in tap water, discarding any with broken or open shells.
  2. 2
    Place in a large saucepan with the wine or water and cook covered over a high heat for 3 to 5 minutes, shaking the pan occasionally, until the mussels open.
  3. 3
    Tip into a colander over a bowl to collect the cooking liquid. Discard any mussels that remain closed.
  4. 4
    Put the saffron in a small bowl and pour over 2 to 3 tbsp. of the hot stock. Leave to infuse for 20 minutes.
  5. 5
    Heat the oil in a large frying pan and fry the monkfish for 5 minutes. Remove with a slotted spoon and set aside.
  6. 6
    Add the onion, garlic and pimento strips to the pan and fry for 10 minutes over a high heat. Add the tomatoes and fry for 5 minutes or until quite thick.
  7. 7
    Add the rice and stir until its coated with the onion mixture. Return the monkfish to the pan, then pour in the fish stock, the strained mussel cooking liquid, the saffron and seasoning. Cook briskly for a few minutes then lower the heat and cook for 15 to 20 minutes without stirring, until the rice and fish are tender.
  8. 8
    Remove most of the mussels from their shells, leaving a few in the shells. Add the shelled mussels and peas to the rice. Stir and add more stock if necessary.
  9. 9
    Turn off the heat, cover with a tea towel and leave to stand for 3 to 4 minutes. Serve at once, garnished with the reserved mussels in shells, lemon wedges and parsley.


Recipe provided by Mussel Industry Council. Visit them Source:

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cuisines European, Spanish & Portuguese
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