- 1.3l fish or chicken stock
- large pinch of saffron (optional, see tip)
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 garlic cloves, 1 left whole, 3 finely chopped
- 12 large prawns, shells on
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 4 baby squid (about 250g), cleaned and sliced
From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…
- 1 onion, very finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 celery sticks, very finely chopped
- 1 tsp fennel seeds, lightly crushed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 2 tbsp tomato purée
- 1 tsp smoked paprika (hot or sweet)
- 300g paella rice
- 250ml fino sherry or dry white wine
- 300g fresh mussels, cleaned (discard any that are open)
Once regarded as the poor relation of the shellfish family because of their small size and…
- large handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 lemon, cut into wedges, to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Heat the stock in a large saucepan. Add the saffron to infuse, if you like. Take off the heat and set aside. In a large deep-sided frying pan or paella pan, heat 1 tbsp of the oil. Smash the whole garlic clove and add to the oil. Throw in the prawns and cook for 2 mins until just turning pink but not cooked through. Push to one side of the pan and add the squid to the garlicky oil for 1 min or so, again just to colour. Remove the seafood to a plate.
Add the remaining oil to the pan, and cook the onion and celery slowly for 15 mins until very soft and beginning to caramelise. Add the finely chopped garlic, the fennel seeds, tomato purée and paprika, and cook for 5 mins more. Meanwhile, bring the stock to a simmer. Add the rice to the pan with the onion mixture, give everything a good stir, then add the sherry and 1 litre of the hot stock. Bring to the boil and simmer gently for 15 mins, shaking the pan from time to time.
When the rice is almost cooked but still has a little bite, dot over the prawns, squid and the mussels. Add the cooking juices and the rest of the stock. Cover and cook for 5 mins until the seafood is cooked through, the mussels have opened and the rice is just tender. (You may have to add a splash more water if the rice looks dry.) Discard any mussels that haven’t opened. Sprinkle over some chopped parsley and serve with lemon wedges to squeeze over.
Using saffronSaffron is the stigma from the saffron crocus. The threads are crimson, have a distinctive honeyish flavour and add a bright golden tinge to the seafood rice. It is one of the most expensive spices in the world, so leave it out if you prefer, however, it will add a distinct Spanish grassy-sweet flavour to the dish.