Ingredients

• 1 onion
• sliced
• 2 tbsp vegetable oil
• 1 garlic clove
• chopped
• 1 tbsp squid ink (available from fishmongers)
• 500g/1lb 2oz short grain paella rice
• 1 litre/1 pint 15fl oz fish stock
• 12 mussels
• washed
• drained
• beards removed (discard any mussels that remain open)
• 100g/3½oz plain flour
• 1 tsp celery salt
• 1 tsp freshly ground white pepper
• 1 tsp smoked paprika
• 75g/2½oz butter
• 450g/1lb monkfish tail
• trimmed
• cut into 4 pieces
• 2 tomatoes
• chopped
• handful fresh parsley leaves
• ½ lemon
• juice only

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Fry the onion in the vegetable oil with the garlic until softened
• then add the squid ink.
• Add the rice and stir well until coated with the squid ink.
• Add the stock and bring to the boil
• then reduce the heat and simmer for 15 minutes
• stirring regularly
• until the rice is just tender.
• Add the mussels and cook for a further 4-5 minutes
• or until all the mussels have opened. Discard any mussels that have not opened after five minutes.
• Meanwhile
• sift the flour
• celery salt
• freshly ground white pepper and paprika together onto a dish.
• Melt the butter in an ovenproof frying pan over a medium heat and heat until foaming.
• Dredge the monkfish pieces in the spiced flour mixture
• then add the monkfish to the pan. Cook for 2-3 minutes
• basting regularly with the butter.
• Transfer to the oven to roast for 4-5 minutes
• or until just cooked through.
• To serve
• place spoonfuls of rice onto each place and top each with a piece of monkfish. Garnish with chopped tomatoes
• parsley and a squeeze of lemon.