Paella

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

Instructions

1. Heat 1 tablespoon of the olive oil in a wide, shallow pan over medium heat. Add the prawn heads and parsley stalks and cook until the heads turn pink and fragrant. Crush them with a potato masher, then pour in the sherry and about 300 ml of water. Season lightly and simmer for around 10 minutes, crushing the heads as they cook to extract the flavour.
2. Add the mussels, cover the pan loosely with a lid or clean cloth and cook over high heat for 3–4 minutes until the shells open. Stir to release the juices, then tip everything into a colander set over a bowl containing the saffron. Allow the saffron to infuse in the hot stock. You will need about 700 ml in total, so top up with water if necessary and stir well. Remove the mussels from their shells and set aside.
3. Wipe out the pan and add the remaining olive oil. Fry the chorizo until it releases its oils, then add the onion and garlic and cook until softened. Add the squid and cook until it turns opaque. Stir in the tomatoes and cook for about 1 minute, then pour in most of the saffron stock, stir well and bring to the boil.
4. Scatter the rice evenly over the liquid and stir once. Boil vigorously for 5 minutes, then reduce the heat to low and simmer gently for about 10 minutes without stirring, until most of the liquid has been absorbed.
5. Nestle the prawn tails into the rice and cook for about 5 minutes, turning them gently until cooked through. Stir in the mussels and broad beans. Taste the rice and adjust by adding a little more stock if it is dry but still undercooked, or increase the heat to reduce excess liquid if needed.
6. Once the rice is just tender, remove from the heat and cover with a cloth for a few minutes. Scatter over the parsley leaves and lemon zest, season if desired, give everything one gentle stir and serve straight from the pan with lemon wedges.

instructions_source: editorial-classic