Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3 tbsp olive oil
• 10 raw tiger prawns, shell on
• 1 bunch flat-leaf parsley, leaves chopped, stems reserved
• 6½ Tbsp dry sherry
• 17¾ oz mussels, scrubbed and debearded
• 1 pinch saffron threads
• 5¼ oz cooking chorizo, sliced into coins
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 1 squid (about 8¾ oz cleaned), cut into rings and tentacles
• 2 tomatoes, grated or finely chopped
• 8¾ oz paella rice (bomba or Calasparra)
• 3½ oz broad beans, fresh or frozen
• 1 lemon, zest grated, fruit cut into wedges to serve
• 1 qt hot fish or chicken stock
• 1 tsp salt, to taste

Method

1. Heat the stock in a saucepan, add the parsley stems and the saffron, and keep it at a bare simmer.
2. Heat the olive oil in a wide paella pan or large frying pan over high heat. Sear the prawns for 1 minute per side until just pink, then set them aside.
3. Add the mussels and the sherry to the pan, cover and cook for 2 to 3 minutes until the mussels open. Lift them out with their juices and set aside; discard any that stay closed.
4. Fry the chorizo in the same pan for 3 to 4 minutes until it releases its red oil. Add the onion and cook for 5 minutes until soft, then stir in the garlic and tomato and cook for a further 5 minutes until thick and darkened; this is the sofrito.
5. Add the squid and cook for 2 minutes. Stir in the rice and lemon zest and coat every grain in the sofrito for 1 minute.
6. Pour in the hot saffron stock, season with salt, stir once to distribute the rice evenly, then do not stir again.
7. Simmer over medium heat for 15 minutes. Scatter the broad beans over the top and cook for 5 more minutes until the rice is just tender and the liquid absorbed. If the base catches slightly and forms the crisp socarrat, that is desirable; do not let it burn.
8. Arrange the prawns and mussels on top, cover the pan with foil and rest off the heat for 5 to 10 minutes.
9. Scatter over the chopped parsley leaves and serve in the pan with lemon wedges.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).