Seafood paella

Ingredients for 4 portions

• 500 gFresh mussels, cleaned
• 250 gFresh clams
• ≈ 100 mlWater
• 1 lFish stock
• 1 gSaffron
• 5 tbspOlive oil
• 400 gShell-on prawns
• to tasteSalt
• 300 gSquid (raw), in rings
• 1Bell pepper, red, finely chopped
• 3 clovesGarlic, finely chopped
• 2Tomatoes, grated
• 1 tspPaprika
• 300 gPaella rice

On the side

• 1Lemon, in wedges

Method

1. Put the mussels and clams in a pan with the water, cover and cook over a high heat for 3–4 minutes, until they open. Lift them out and strain the cooking liquid; discard any that stay closed.
2. Heat the fish stock with the strained shellfish liquid and the saffron, and keep it hot.
3. Heat the oil in the paella pan over a medium-high heat, season the prawns with salt and sear them for 1 minute per side. Lift out and set aside.
4. In the same oil, fry the squid for 3 minutes, then add the pepper and garlic and cook for 5 minutes more.
5. Add the grated tomato and fry for 5 minutes, until its liquid has cooked off. Stir in the paprika and rice and fry for 1 minute.
6. Pour in the hot stock, spread the rice evenly over the pan, check the salt and don't stir again. Cook for 10 minutes over a high heat, then 8 minutes over a medium-low heat, until the rice has absorbed the stock.
7. For the last 5 minutes, arrange the prawns, mussels and clams on top of the rice.
8. Turn off the heat, cover the paella with a clean tea towel and leave to rest for 5 minutes.
9. Serve with lemon wedges.

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