Paella

Seafood · Spanish classic.

Ingredients

• 3 tablespoons Olive Oil
• 10 Raw tiger prawns
• Bunch Parsley
• 100 ml Dry sherry
• 500g Mussels
• Pinch Saffron
• 150g Chorizo
• 1 chopped Onion
• 3 cloves Garlic
• 1 medium Squid
• 2 Tomato
• 250g Paella Rice
• 100g Broad Beans
• 1 Lemon Zest

Method

1. Heat the pan — Heat 1 tbsp of the oil in a wide, shallow pan.
2. Add ingredients — Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher.
3. Simmer — Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 mins to make a stock, mashing the prawn heads as they cook.
4. Heat the pan — Scatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open.
5. Stir — Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron.
6. Stir — Let the saffron steep in the stock – you will need 700ml in total, so top up with water if needed and give everything a good stir.
7. Continue cooking — Pick the mussels out from the colander, then set aside.
8. Add ingredients — Wipe out the pan and add the rest of the olive oil.
9. Add ingredients — Sizzle the chorizo until it releases its oil, then add the onion and garlic and cook until softened.
10. Add ingredients — Add the squid and turn over until it turns white.
11. Bring to a boil — Add the tomatoes and cook down for a minute, then pour over most of the stock, give everything a good stir and bring to the boil.
12. Bring to a boil — Scatter the rice over the stock, stir well once, then boil vigorously for 5 mins.

More Spain recipes

• Paella Valenciana
• Tortilla Española
• Gazpacho
• Patatas Bravas
• Gambas al Ajillo
• Croquetas de Jamón