Irish Seafood Paella

Once the food of labourers, Clodagh McKenna transorms paella with mussels, monkfish and prawns
By Clodagh McKenna
Irish Seafood Paella
  • Rating:
  • Serves: 10
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 500 g live mussels
  • 8 tbsp olive oil
  • 150 g chorizo, sliced
  • 2 onions, chopped
  • 4 cloves garlic, finely chopped
  • 8 tomatoes, roughly chopped
  • 1 red pepper, sliced
  • 270 g paella rice
  • 1 tsp paprika
  • 1 tsp turmeric
  • 800 ml chicken stock, hot
  • 500 g monkfish, cut into 2cm cubes
  • 6 tiger prawns, whole, raw and unshelled
  • 2 lemons, cut into wedges

Tips and Suggestions

You'll need a large Paella pan to make a paella this size. If you don't have one, you can halve the ingredients and make it in a large frying pan.


1. Check if the mussels are alive - put them under cold running water. If they close they're good to eat, if they remain open, throw them away. Clean the live mussels, by scrubbing their shells and pulling off any beards.

2. Heat a large paella pan or heavy-bottomed frying pan, about 30cm in diameter, over a medium heat and add the olive oil. When hot, fry the chorizo until crisp. Add the onions, garlic, tomatoes and red pepper, cook for 15 minutes, stirring occasionally.

3. Stir the rice into the pan and season with salt and pepper. Add the paprika and turmeric, followed by the hot stock, and leave to simmer for 10 minutes without stirring.

4. Scatter the pieces of monkfish over the rice and push under the surface with the back of a spoon. Then lay the mussels and prawns over the top and simmer for a further 5 minutes. Cover and cook for a further 10 minutes or until the mussels have opened completely and the prawns are pink. Serve with lemon wedges.

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