Nathan Outlaw's Paella

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Feed your friends with Nathan Outlaw's Paella

11 Aug 2017 |

This is an amazing fun dish that’s great for entertaining. My recipe uses only seafood, but you might like to add some bacon or chicken. In Spain, paella is often served with aïoli, but I think it’s too garlicky for the seafood and imposes on its delicate flavours. This is the kind of dish that everyone likes to help themselves to more of, so I’ve made the quantities generous - Nathan Outlaw




Serves 6

Olive oil for cooking

12 tiger prawns, peeled and deveined (heads and shells reserved)   

6 garlic cloves, peeled, 2 left whole, 4 finely chopped

100ml dry sherry

1 litre fish stock

200g monkfish fillet, cut into chunks

4 shallots, peeled and chopped

1 tsp saffron strands

3 tsp smoked paprika

6 ripe plum tomatoes, roughly chopped

400g Calasparra or other short-grain rice

200g podded peas or broad beans (frozen is fine)

300g mussels, de-bearded and cleaned


3 tbsp chopped flat-leaf parsley

Sea salt and freshly ground black pepper

2 lemons, cut into wedges, to serve

For the full recipe go to 

Nathan Outlaw's Home Kitchen is available now from good shops that sell books and online at Amazon and Waterstones.

Photography by David Loftus.