11 oz monkfish or boneless white fish cut into cubes
1 white onion
11 oz squid
1 bunch of fresh parsley
0.5 red pepper
4 tbsp GOYA® Extra Virgin Olive Oil
Salt to taste
Brown the pasta in a paella pan with a tablespoon of GOYA® Extra Virgin Olive Oil and set aside.
Peel and finely chop the onion and add to the pan with a little GOYA® Extra Virgin Olive Oil When they begin to brown, add the red pepper and then the squid cut into small cubes. Fry for 2 to 3 minutes and set aside.
Add a splash of GOYA® Extra Virgin Olive Oil to the paella pan and brown the fish on a high heat.
Reduce the heat and add the fried onion, pepper and squid.
Add the pasta along with twice as much stock as pasta.
Leave to cook for 10 minutes and when there are 4 minutes left before the end of the cooking time, add the fish, prawns and shelled mussels.
Add a little fresh parsley on top and serve. Enjoy!
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