Moro's Arroz a La Marinara

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“Spanish fish dish from Sam and Sam Clarke of London's Moro restaurant. It sounds lovely and is a little different than other dishes of the same ilk. Found in Olive Magazine, June 2005 edition. (Paella of a sort)If we & when make this type of dish, we don't use squid.”
1hr 55mins
1 paella pan

Ingredients Nutrition


  1. Peel the prawns and put in the fridge.
  2. Transfer the shells to a large saucepan over high heat and add the fish stock.
  3. Bring to a gentle simmer and cook for 15 mins so that the flavor infuses the stock.
  4. Remove from the heat, strain the stock and add the saffron; set aside.
  5. Heat the olive oil in a large saucepan over medium-to-high heat.
  6. When the pan is hot, add the onion, green pepper, 1 tsp of sweet paprika, and cook for 5 minutes.
  7. Lower the heat to medium and cook for another 10-15 minutes, stirring every so often.
  8. Now stir in the chopped garlic and fennel seeds and cook for 5 minutes more or until the garlic and the onions have same color and are sweet. (Lightly caramelized).
  9. Add the rice to the pan and stir for 1 minute to coat the rice with oil. (Up to this point everything can be cooked in advance.
  10. The next stage should be started about 20 minutes before you wish to eat.).
  11. When you are ready to cook the rice, bring the stock to a boil. Remove and set aside.
  12. Place the paella pan (or large pot) over a medium-high heat and add the wine, followed by the hot stock and season.
  13. Simmer for 15 minutes, stirring every now and then to prevent sticking, then add the pieces of monk fish and squid(not in mine)and turn the heat down to medium-low.
  14. Cook 2 minutes, then add the prawns, turn off the heat and cover.
  15. Let the rice sit for 3-5 minutes, then check seasoning. (The rice should be and surrounded by a soupy sauce.).
  16. Serve with sprinkled parsley over the rice and lemon wedges.

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