Mario Batali uses pimentón to give a wonderful smoky flavour to the traditional Spanish seafood dish
  • Rating:
  • Serves: 6
  • Cook Time: plus 10 mins resting
  • Prep Time: 20 minutes
  • Effort: medium


  • 100 ml extra virgin olive oil
  • 6 large scampi, or Dublin Bay prawns in the shell
  • 1 Spanish onion, diced
  • 100 ml pureed ripe tomatoes
  • 1 tsp salt
  • 1 tsp strands saffron
  • 1 tbsp sweet pimentón, (Spanish smoked paprika)
  • 450 g cleaned cuttlefish, or calamari, cut into 2-3cm pieces
  • 2 litres fish stock
  • 450 g short grain rice
  • 450 g monkfish tails, cleaned and cut into 1cm cubes
  • 450 g Manila clams, scrubbed

Tips and Suggestions

the dish works best when cooked in a proper paella pan. Be sure to cook it a little longer than you think is necessary, and DONT STIR!


1. Preheat a paella pan or large frying pan over medium-high heat. Add the oil and heat until smoking.

2. Carefully place the scampi in the pan and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.

3. Add the onion to the pan and cook until soft (about 8 minutes). Stir the pureed tomatoes into the onions, and cook for 3 more minutes.

4. Add the salt, saffron, pimentón, and cuttlefish and cook, stirring, for 5 minutes, or until the cuttlefish firms up slightly. Add the stock, bring to a boil, and cook for a further 5 minutes.

5. Add the rice and stir well to distribute it evenly. Add the monkfish and clams, arranging them nicely, bring the stock back to a boil, and cook, without stirring, for 10 minutes.

6. Lay the cooked prawns in the paella, season, then cook without stirring for 10-15 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (dont worry, this is what you want).

7. Remove from the heat and let rest for 10 minutes before serving.

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