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: