There’s something for everyone in this one- pan favourite. If you want, replace the seafood and meat with seasonal veggies.
Ingredients
- 4 fish stock pots
- 1⁄4 tsp saffron
- 2 tbsp olive oil
- 2 tsp smoked sweet paprika
- 4 large tomatoes, roughly chopped (save all the juice)
- 12 large raw prawns (shell on)
- 260 g chorizo ring, half diced, half sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 8 garlic cloves, crushed
- 350 g squid tubes, cleaned and sliced
- 660 g paella rice
- Handful parsley, roughly chopped, to serve
- 1 lemon, cut into 6 wedges (optional)
- You will need: 46 cm paella pan or widest frying pan
Instructions
1 Add the stock pots and saffron to a large pan with 2.5 L boiling water and keep warm, stirring, over a low heat.
2 Add the oil to the paella pan. Once hot, add the paprika and tomatoes. Cook for 10 min over a medium heat until the tomatoes soften. Spoon into a blender/food processor and whizz until smooth. Season to taste, then set aside.
3 Increase the heat under the pan, add more oil if needed, then cook the prawns on one side for 2 min. Remove from the pan and set aside. In the same pan, fry the chorizo and peppers for 10 min. Remove the sliced chorizo. Add the garlic, tomato mixture, squid and rice, and cook for 2 min, with everything evenly distributed in the pan.
4 Carefully add the warm stock, then cook on a medium heat for 30 min. Don’t stir, so a crust (socarrat) will form on the base.
5 Turn the heat to high and cook for 5 min without stirring. Arrange the prawns (cooked side up) and sliced chorizo on top; cook for 5 min. Cover and rest for 5 min, then serve with parsley on top, and lemon wedges.
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Feature Image: W&H
