Paella

Ingredients

• 3 tbspolive oil
• 10raw tiger prawns, heads and shells reserved for stock
• parsley, stalks for stock, leaves to finish
• 100 mldry sherry, or dry white wine
• 500 gmussels, scrubbed, beards removed
• saffron, steeped in the hot stock
• 150 gchorizo, sliced
• 1onion, chopped
• 3 clovegarlic
• 1squid, medium, cleaned and sliced
• 2tomatoes, roughly chopped
• 250 gpaella rice
• 100 gbroad beans, or frozen peas
• 1lemon, zest to scatter; wedges to serve

Method

1. 1

   Heat 1 tbsp oil in a wide shallow pan. Add the prawn heads and parsley stalks and sizzle until pink, then mash with a potato masher. Add the sherry and 300ml water, season and simmer for 10 minutes, mashing the heads as they cook. Scatter in the mussels, cover and cook for 3–4 minutes until open. Strain the contents through a colander set over a bowl containing the saffron. Pick out the mussels and set aside. You need 700ml stock total — top up with water if needed.

2. 2

   Wipe out the pan, add the remaining oil and sizzle the chorizo until it releases its oil. Add the onion and garlic and cook until softened. Add the squid and turn until it turns white. Add the tomatoes and cook for 1 minute.

3. 3

   Pour in most of the saffron stock, bring to the boil, then scatter the rice over, stir once and boil vigorously for 5 minutes. Reduce to the lowest heat and simmer for 10 minutes without stirring.

4. 4

   Tuck the prawn tails into the rice and simmer for 5 minutes, turning halfway. Stir through the mussels and broad beans. If the rice needs more cooking but the pan is dry, add a splash more stock.

5. 5

   Once the rice is just cooked, turn off the heat and cover with a tea towel for a few minutes. Scatter over the parsley leaves and lemon zest, season and serve from the pan with lemon wedges.