Make paella like a pro

Monika Linton, founder of Spanish restaurant Brindisa, shares her delicious recipe. SAUTE 300g white fish, then set aside. Fry an onion and three garlic cloves in olive oil. Add two sliced tomatoes and 1 tsp paprika. Bring to the boil 950ml warm fish stock, with ten saffron strands, and add 400g paella rice, stirring until coated. Do not stir again.

Add the fish, a jar of sliced peppers, 200g squid rings and eight cooked prawns. Season and cook on low until liquid absorbed. Cover with a towel for five to ten minutes before serving.