Recipe Index

Ingredients

• 2 qt shellfish stock
• 1 pinch saffron threads
• 2 tomatoes, grated or finely chopped
• 8 Tbsp extra virgin olive oil
• 4 large raw prawns, shell on
• 2 chicken legs, each jointed into 2 pieces
• 7 oz squid, cleaned and cut into rings
• 6 garlic cloves, finely chopped
• 1 tsp sweet smoked paprika
• 15½ oz Spanish paella rice
• 7 oz mussels, scrubbed and debearded
• 1 tsp salt, to taste

Method

1. Bring the shellfish stock to a simmer, crumble in the saffron, and keep it hot.
2. Heat the olive oil in a large paella pan over medium-high heat. Season and fry the chicken pieces for 8 to 10 minutes until deeply golden, then set aside.
3. Sear the prawns in the same oil for 1 minute per side and set aside with the chicken.
4. Add the squid to the pan and cook for 2 minutes. Add the garlic, cook for 30 seconds, then add the tomato and paprika and cook for about 5 minutes, stirring, until the mixture is thick and dark.
5. Stir in the rice and coat it in the mixture for 1 minute. Pour in the hot saffron stock, add the salt, stir once to level the rice, and return the chicken pieces, pressing them into the rice. From this point, do not stir.
6. Simmer over medium heat for 15 minutes. Tuck the mussels hinge-down into the rice and arrange the prawns on top, then cook for a further 5 minutes until the mussels open and the rice is just tender.
7. Take the pan off the heat, cover with foil and rest for 5 to 10 minutes. Discard any mussels that have not opened, and serve from the pan with lemon wedges if you like.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data