Recipe for Spaghetti with Monkfish and Prawns 
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Yield:
4 servings
Ingredients:
Amount Ingredient
10 oz Uncooked langoustine tail flesh
10 oz Uncooked prawns
8 oz Monkfish, cut into medium dice
8 oz Tomatoes, skinned, seeded and chopped fine
3 x Cloves garlic, peeled and chopped fine
1 tbl Chopped flat leaf parsley
1 tsp Paprika
1/4 pt Rich fish stock
9 oz Angel hair pasta, broken in half
1 sm Pinch saffron, bled into hot water
1 x Lemon, cut into wedges
Instructions:
Instructions: Heat 2/3 of the oil and fry the shellfish with salt. After a few minutes add the monkfish and cook until lightly coloured up. Remove from the heat

Pound the parsley and garlic in a mortar (or mixer) to make a paste. Cook the tomatoes in the remaining oil in a separate pan (10 minutes) and add the paste and paprika and then add to the paella pan with the fish.

Put the flame on full, add the stock and when boiling, add the pasta and simmer for 3 minutes with the saffron. Season and simmer until the juices are all absorbed. Serve with lemon and sprinkled chopped parsley.

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