2¼ pounds live mussels
olive oil, for cooking
4-inch piece of fully cured, ready-to-eat chorizo, diced
2 onions, diced
2 red bell peppers, cored, seeded, and sliced
4 garlic cloves, crushed
4 cups paella rice
sea salt and freshly ground black pepper
1 teaspoon saffron threads
4¼ cups hot fish stock
1¼ pounds monkfish fillets, cut into ¾–1¼-inch pieces
10 raw shrimp
2 lemons, cut into wedges, to serve
First prepare the mussels: Rinse them under cold running water, then scrub the shells to remove any barnacles and pull away and discard any stringy beards. Discard any with damaged shells or open shells that won’t close when tapped.
Heat a large paella pan over medium heat. Add a splash of olive oil, followed by the chorizo. Cook for about 5 minutes until crisp.
Add the onions, red bell peppers, and garlic to the paella pan and cook for another 10 minutes, stirring frequently.
Stir in the rice and season with salt and pepper. Add the saffron threads and hot stock and leave to simmer for about 15 minutes.
Scatter the pieces of monkfish over the rice and push under the surface with the back of a spoon. Lay the mussels and shrimp over the top and simmer for another 10 minutes or until all the mussels have opened (discard any that remain closed) and the shrimp have turned pink.
Serve the paella in the pan, with the lemon wedges placed around the edge.
Raspberry & Rosewater Pavlova
Makes 1 pavlova
For the raspberry syrup
¾ cup fresh raspberries
1 tablespoon superfine sugar
For the meringue
9 egg whites, at room temperature
2½ cups superfine sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1 tablespoon rosewater
For the filling
2 cups heavy whipping cream
1 tablespoon confectioners’ sugar
1 tablespoon rosewater
1¼ cups fresh raspberries
Preheat the oven to 325°F and line a baking sheet with parchment paper.
First make the syrup: Combine the raspberries and sugar in a small saucepan, place over low heat, and stir until the sugar has completely dissolved. Cook for another 2–3 minutes until the raspberries have turned to mush. Transfer the raspberries to a sieve over a bowl and push them through the sieve using the back of a spoon to create a thick, syruplike consistency. Allow to cool.
To make the meringue, place the egg whites in a very clean and dry large bowl or the bowl of a stand mixer and use an electric hand mixer or the whisk attachment on the stand mixer to whisk until firm peaks form. Gradually add the superfine sugar, a tablespoon at a time, whisking constantly until the mixture is thick and glossy and the sugar has completely dissolved. Then add the cornstarch, vinegar, and rosewater and gently fold in until just combined.
Spoon the meringue onto the lined baking sheet to form a round and use the back of a wooden spoon to shape the meringue into a nest. Using a teaspoon, drizzle half the raspberry syrup around the meringue to create a ripple effect.
Place the meringue in the oven, reduce the oven temperature to 275°F, and bake for 1½ hours. Then turn off the oven, open the oven door, and leave the meringue to cool completely.
When the meringue has cooled and you are ready to serve, start assembling the filling—you don’t want to add it too far in advance, as it will soak into the meringue. Gently whip the cream in a bowl until it thickens and then whisk in the confectioners’ sugar. Fold in the rosewater. Spoon the filling into the center of the meringue, arrange the fresh raspberries on top, and drizzle with the remaining raspberry syrup.