Monkfish may not be the prettiest sea creature around, but its flavor — often compared to lobster meat — tells a different story.

Ooni ambassador Alberto Zanrosso, half of Spanish catering duo @bearonbike, created this mouthwatering recipe for family and friends as part of a Mediterranean-inspired dinner party.

Transport yourself to the bustling streets of Barcelona with this tantalizing side of smoky prawns, flame cooked in a sauce of paprika, white wine, lemon, and parsley.

The standout flavor of this dish should be the seafood, so if you can, try to source local, fresh prawns from your nearest fishmonger or specialty market.

Fondue is a melted cheese dish from Switzerland, served in a communal pot over a portable stove such as a candle or spirit lamp.

In his book Molecular Gastronomy: Exploring the Science of Flavor, culinary chemist Hervé This points out that the success of the dish lies in proper cheese selection.

The key to a successful fondue is choosing a well-ripened cheese.

This recipe is a slight twist on the classic, using two soft cheeses: Camembert and brie.