Monkfish, Prawn and Chorizo Paella
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Monkfish, Prawn and Chorizo Paella

with Peas, Lemon and Chives


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

3 unit(s)

Garlic Clove

½ unit(s)


1 bunch(es)


60 grams

Diced Chorizo

1 sachet(s)

Cajun Spice Mix

175 grams

Risotto Rice

20 grams

Chicken Stock Paste

200 grams

Monkfish Medallions

(Contains Fish)

30 grams

Unsalted Butter

(Contains Milk)

150 grams

King Prawns

(Contains Crustaceans)

120 grams


Not included in your delivery

500 milliliter(s)

Water for the Risotto


Nutritional information

Energy (kJ)3161 kJ
Energy (kcal)755 kcal
Fat26.5 g
of which saturates13.1 g
Carbohydrate82.6 g
of which sugars6 g
Protein47.2 g
Salt4.83 g
Always refer to the product label for the most accurate ingredient and allergen information.


Measuring Jug
Chopping Board
Large Oven-Proof Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Boil your kettle, then pour the water for the risotto (see ingredients for amount) into a measuring jug.

Peel and grate the garlic (or use a garlic press). Zest and halve the lemon (see ingredients for amount). Finely chop the chives (use scissors if easier).


Heat a drizzle of oil in a large ovenproof pan on medium heat (If you don't have an ovenproof pan, use a normal saucepan and transfer to an ovenproof dish later).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Stir in the Cajun spice mix and half the garlic. Cook for 1 min more.


Add the risotto rice and the juice of half the lemon. Stir and cook until the edges of the rice are translucent and the lemon juice has evaporated, 1-2 mins.

Pour in the boiled water and chicken stock paste and stir well to combine. Bring back to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 20-25 mins.


When the risotto has 5-10 mins of cooking time left, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the monkfish, butter and remaining garlic to the pan. Cook the monkfish for 3-4 mins on each side, adjusting the heat as necessary.

Add the prawns to the pan for the final 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw seafood.


Once the prawns and monkfish are cooked, remove the pan from the heat. IMPORTANT: The monkfish is cooked when opaque in the middle. The prawns are cooked when pink on the outside and opaque in the middle.

Stir in half the lemon zest. Add a squeeze of lemon juice and season with salt and pepper.



When the rice is cooked, stir in the peas and half the chives. Taste and season with salt and pepper if needed, adding a splash of water if it's a little dry.

Share the risotto between your bowls, then top with the prawns and monkfish. Spoon over any melted buttery juices from the pan.

Finish with sprinkle of the remaining chives and lemon zest.