José Pizarro says of this recipe: "This is the paella that everyone makes all over Spain - you'll see people on a Sunday in picnic parks, cooking this paella, or a version of it, on their grills."  José recommends using a mixture of firm-fleshed white fish: here he uses monkfish, but hake would also work well, or a combination of both.


Link to full recipe (courtesy of


Calories (per serving): 540 kcal

José Pizarro seafood paella

Cooking style
Preparation: Moderate

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