Rick Stein paella with monkfish and red peppers on Spring Kitchen with Tom Kerridge

Rick Stein cooks paella with monkfish and red peppers on Spring Kitchen with Tom Kerridge.

The ingredients are: 4 tbsp olive oil, 75g finely chopped shallot, 1 small head of garlic, cloves separated, peeled and finely chopped, 1/2 tsp pimentón dulce (smoked sweet Spanish paprika), plus a bit extra for seasoning the fish, a pinch of crushed dried chillies, 200g vine ripened beef tomatoes, 1 litre Fish stock, 1/2 tsp loosely packed saffron strands, 400g short-grained paella rice such as Calasperra, 1 large roasted red pepper or 3 jarred pimientos, 500g monkfish fillet, trimmed of membrane then cut across into 1 cm thick slices and Aioli to serve.

See how Rick prepare his dish in the video below: