Paella next
Summary Not available
- 3 tbsp olive oil
- 10 shells (heads removed and kept)
- parsley (leaves roughly chopped)
- 100 ml white wine
- 500 g mussels
- saffron
- 150 g cookin chorizo (cut into chunks)
- 1 onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 1 medium squid (cleaned and cut into rings with tentacles intact)
- 2 ripe tomatoes (roughly chopped)
- 250 g paella rice
- 100 g peas (defrosted)
- 1 lemon (finely zested then cut into wedges)
- sea salt
Heat 1 tbsp of the oil in a wide, shallow pan
Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher
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
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
Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron
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
Pick the mussels out from the colander, then set aside
Wipe out the pan and add the rest of the olive oil
Sizzle the chorizo until it releases its oil, then add the onion and garlic and cook until softened
Add the squid and turn over until it turns white
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
Scatter the rice over the stock, stir well once, then boil vigorously for 5 mins
Reduce the heat to the lowest setting and slowly simmer for 10 mins without stirring until the rice has absorbed most of the liquid
Tuck the prawn tails into the rice and simmer for 5 mins, turning them over until cooked through
Stir through the mussels and broad beans or peas
Taste the rice – if it is still a little raw but the pan is dry, add a splash more stock and continue to cook; if it’s too soupy, then increase the heat to cook off the last of the stock
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, then season with smoked salt if you like
Stir everything once, then serve straight from the pan, with lemon wedges on the side
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