A quick paella recipe using fish and shellfish
Heat a thin film of oil in the pan and sear the monkfish fillets for a couple of minutes of each side. Remove and set aside.
Add another thin film of oil to the pan and sear the scallops for 2 minutes on each side. remove and set aside.
Add another film of oil to the pan and saute the onion and peppers for 5 minutes.
Add chopped garlic to the pan and cook for another 2 minutes.
Add the sachets of spices to the pan and stir well to coat the vegetables.
Add the rice and stir well to ensure that all the grains of rice are well coated with the spice mixture.
Add the stock which you have brought to a gentle boil.
Scatter the green beans on top.
Leave to cook on a medium heat for 15 - 20 minutes. Check the rice after 15 minutes - you want it to have a bite and not overcook.
Add the langoustines and cook for a further 5 - 7 minutes.
Now add the monkfish and the scallops and cook for a further 3 - 5 minutes.
Serve straight away in the pan and add the lemon wedges.