Step 1.
Soak your saffron in two tbsp of boiling water, then finely chop up your onion and fennel, saving the fennel fronds for later use.
Step 2.
Pour a generous glug of olive oil into a large frying pan over a medium heat and whack in your fennel and onion chunks. Cook these gently, stirring occasionally, for 15 minutes until softened.
Step 3.
Add in your pimentón and saffron along with it’s water, then add in the in the wine and pernod. Leave this to bubble for a couple of minutes, and soak up the delicious smells.
Step 4.
Step 5.
Chop your monkfish into chunks. Add these chunks to the pan, then cook for a further 4 minutes before chucking in your clams and prawns. Leave this to cook for another 3 minutes until the prawns go a lovely pink and the clams open up (some won’t, but don’t stress, just discard them).
Step 6.
Flavour Rating
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Would you make it again?
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Notes
Feel free to substitute the seafood when they’re out of season for more seasonal catches!
Be sure to check out José’s gorgeous book, ‘Andalusia’, for more delicious recipes from southern Spain.
Be flexible with your seasoning- taste as you go, and adjust accordingly.
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Have some recipe feedback? Spotted a bug? Let us know.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
Feel free to substitute the seafood when they’re out of season for more seasonal catches!
Be sure to check out José’s gorgeous book, ‘Andalusia’, for more delicious recipes from southern Spain.
Be flexible with your seasoning- taste as you go, and adjust accordingly.
Step 1.
Soak your saffron in two tbsp of boiling water, then finely chop up your onion and fennel, saving the fennel fronds for later use.
Step 2.
Pour a generous glug of olive oil into a large frying pan over a medium heat and whack in your fennel and onion chunks. Cook these gently, stirring occasionally, for 15 minutes until softened.
Step 3.
Add in your pimentón and saffron along with it’s water, then add in the in the wine and pernod. Leave this to bubble for a couple of minutes, and soak up the delicious smells.
Step 4.
Step 5.
Chop your monkfish into chunks. Add these chunks to the pan, then cook for a further 4 minutes before chucking in your clams and prawns. Leave this to cook for another 3 minutes until the prawns go a lovely pink and the clams open up (some won’t, but don’t stress, just discard them).
Step 6.
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.