Spaghetti with monkfish and prawns

4 servings

Ingredients

Quantity Ingredient
4 fluid ounce Olive oil
10 ounces Uncooked langoustine 'tail flesh'
10 ounces Uncooked prawns
8 ounces Monkfish; cut into medium
; dice
8 ounces Tomatoes; skinned, seeded and
; chopped fine
3 Cloves garlic; peeled and chopped
; fine
1 tablespoon Chopped flat leaf parsley
1 teaspoon Paprika
2¼ pint Rich fish stock
9 ounces Angel hair pasta; broken in half
1 small Pinch saffron; bled into hot water
1 Lemon; cut into wedges
Sea salt and black pepper

Directions

Heat ⅔ of the oil and fry the shellfish with salt. After a few minutes add the monkfish and cook until lightly coloured up. Remove from the heat Pound the parsley and garlic in a mortar (or mixer) to make a paste. Cook the tomatoes in the remaining oil in a separate pan (10 minutes) and add the paste and paprika and then add to the paella pan with the fish.

Put the flame on full, add the stock and when boiling, add the pasta and simmer for 3 minutes with the saffron. Season and simmer until the juices are all absorbed. Serve with lemon and sprinkled chopped parsley.

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