Back to recipe pageAdd chorizo if you have too, the purists can enjoy it as is
INGREDIENTS
LET’S GET COOKING
1. Heat the oil in a large, non-stick frying pan, add the onion and cook until soft.
2. Add the garlic and rice and cook for 5min or until the rice has toasted to a white colour.
3. Add the saffron and diced tomatoes and cook until it thickens.
4. Ladle 1-2 spoons of hot stock into the pan and stir to spread the mix evenly across the pan.
5. Cook the mix on a high heat for 5min to form a slight crust to the base of the paella on the pan.
6. Add the remaining stock and cook on a medium heat for 10min.
7. Do not stir from this point as you want to leave that crust untouched until serving.
8. While this happens, heat a separate pan with a little oil and begin cooking the mussels and prawns.
9. Cook for 4-5min then add the squid before cooking for another 2min.
10. Using a pair of tongs push the seafood gently into the paella, mussels standing upright and prawns and squid slightly under the rice.
11. Season with sea salt and pepper and add the parsley.
12. Serve from pan with a mixture of seafood, rice, crust and squeeze of lemon
