Irish seafood paella

Method

1. Check if the mussels are alive - put them under cold running water. If they close they're good to eat, if they remain open, throw them away. Clean the live mussels, by scrubbing their shells and pulling off any beards.

2. Heat a large paella pan or heavy-bottomed frying pan, about 30cm in diameter, over a medium heat and add the olive oil. When hot, fry the chorizo until crisp. Add the onions, garlic, tomatoes and red pepper, cook for 15 minutes, stirring occasionally.

3. Stir the rice into the pan and season with salt and pepper. Add the paprika and turmeric, followed by the hot stock, and leave to simmer for 10 minutes without stirring.

4. Scatter the pieces of monkfish over the rice and push under the surface with the back of a spoon. Then lay the mussels and prawns over the top and simmer for a further 5 minutes. Cover and cook for a further 10 minutes or until the mussels have opened completely and the prawns are pink. Serve with lemon wedges.