Category
Main
Serves
6-8
Prep
1 hour
Ingredients
1 large onion - chopped 3 tbs olive oil (extra virgin is best) 1 vegetable or fish stock cube - made up with 1 litre boiling water Good pinch saffron strands 3 cloves garlic - finely chopped or crushed 1 large red pepper - chopped 1 tsp paprika 1 tsp smoked paprika 3 ripe tomatoes - diced 500g paella rice (must be a short grain/round rice) Good slosh white wine Pinch salt and black pepper 150g raw squid rings 12-16 large prawns - shell on if possible 12-16 fresh mussels - scrubbed Large handful parsley - stalks and leaves separated and chopped
Instructions
- Preheat the oven to 190°C/170°C fan/ gas 5.
- Heat your cast iron casserole on the hob over medium heat for a couple of minutes then add the olive oil and onion. Sauté gently for 5 minutes.
- Meanwhile add the stock cube to the boiling water and add the saffron strands.
- Add the garlic, peppers, paprika and smoked paprika, tomatoes and parsley stalks to the onions in the casserole and cook for a minute or so.
- Stir in the rice then pour over the wine. Pour over the stock and stir once more then pop on the lid and transfer to the oven for 20-30 minutes.
- When the rice is nearly cooked and most (but not all) of the liquid has been absorbed, add the prawns and squid on top of the rice. Place the lid back on top and return to the oven to continue cooking for another 5 minutes or so.
- Meanwhile, steam the mussels. Place the mussels in a separate saucepan and add a splash of white wine and a splash of boiling water. Pop on the lid and cook for just a few minutes until the shells are opened. Discard any that haven’t opened.
- When the rice is cooked, all the stock has been absorbed and the prawns are cooked, lift the casserole onto the hob. Heat on high for one minute to create a dark golden crust of rice on the bottom of the pan, then remove from the heat and arrange the mussels on top. Cover with the lid for a minute or so to rest, then scatter over the parsley and serve with plenty of lemon wedges for squeezing over.
Featuring a flavorful saffron-infused rice base, succulent shrimp and squid, and briny mussels, this paella is a true celebration of the ocean's bounty. With a vibrant mix of spices and a splash of white wine, this paella is guaranteed to delight. Serve it straight from the pan with plenty of lemon wedges for a truly memorable meal.
