Crab Paella

A Spanish seafood and rice dish

• CuisineSpanish
• CategorySeafood
• CourseMains

Ingredients

• 4Blue swimmer crabs, cleaned
• 400 gmsMonkfish
• 4 tbspOlive oil
• 150 gmsOnions, diced
• 150 gmsRed capsicum, diced
• 2 clovesGarlic, minced
• 200 gmsChorizo, sliced
• 4 tspSmoked paprika
• 1 pinchSaffron
• 500 gmsCalasparra rice
• 6 cupsFish stock

Preparation

1. Use a paella pan about 40cms in diameter
2. Put on burner and add olive oil
3. Add onions, capsicum, garlic and fry
4. Add chorizo and fry
5. Add paprika, saffron, salt and rice and stir for a minute
6. Pour in fish stock
7. Bring to boil and turn to simmer
8. Cut monkfish into chunks and add
9. Trim legs off crab to 1 cm, leaving the claws
10. When rice starts to appear, add crab
11. When rice is cooked, remove and serve in the pan itself

The crabs have the top shell removed and cleaned. I should have trimmed the legs as well, they make it a bit unweildy. Monkfish has the right flavour for this dish and does not fall apart due to overcooking. Cut it into large chunks.