Paella

Ingredients

• 45 mlOlive oil
• 10 pcsShrimp
• 30 gParsley
• 100 mlSherry
• 600 mlWater
• 500 gMussel
• 0.3 gSaffron
• 150 gChorizo
• 150 gOnion
• 3 pcsGarlic clove
• 200 gSquid
• 240 gTomato
• 250 gRice
• 100 gFava bean
• 5 gLemon zest
• 5 gSalt

Instructions

1. 1

   Make the stock

   • Heat 1 tbsp (15 ml) of the oil in a wide shallow pan. Add the prawn heads and parsley stalks and sizzle until the heads turn pink; crush them with a potato masher.
   • Pour over the sherry and 300 ml water, season, and simmer for 10 minutes, mashing the prawn heads to extract flavor.
2. 2

   Open the mussels & infuse saffron

   • Scatter the mussels into the pan, cover loosely and cook on high for 3–4 minutes until they open.
   • Stir to release juices, pour everything through a colander set over a bowl with the saffron. Let saffron steep; top up with 300 ml water if needed to reach 700 ml total. Remove mussels and set aside.
3. 3

   Sauté fillings & cook rice

   • Wipe the pan and add the remaining 30 ml oil. Fry the chorizo until it releases oil, then add onion and garlic and soften.
   • Add squid and turn until it goes white. Add tomatoes and cook briefly, then pour in most of the saffron stock (about 700 ml), bring to a boil. Scatter the rice, stir once and boil vigorously for 5 minutes, then reduce heat to very low and simmer without stirring for 10 minutes.
4. 4

   Finish with prawns & mussels

   • Tuck the prawn tails into the rice and simmer for 5 minutes, turning them until cooked.
   • Stir through the mussels and broad beans. Adjust moisture with extra stock if needed.
5. 5

   Rest & serve

   • Turn off the heat and cover with a tea towel for a few minutes.
   • Scatter parsley leaves and lemon zest, season to taste and serve from the pan with lemon wedges.