Paella

Name: Paella
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 tbsp olive oil; 10 raw tiger shrimps; Bunch parsley; ⅓ cup + 1 tbsp dry sherry; 1.1 lb mussels; Pinch saffron; 5 oz chorizo; 1 onion; 3 cloves garlic; 1 squid; 2 tomatoes; 9 oz paella rice; 3 ½ oz broad beans; 1 lemon zest

A Spanish dinner made with seafood. Ready in about 55 minutes. Difficulty: medium.

20 minPrep (about)
35 minCook (about)
55 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredients

8 raw tiger shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.
13 oz mussels

Fresh & other

Bunch parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
¼ cup + 1 tbsp dry sherry
4 oz chorizo
1 onion
2 cloves garlic
1 squid
2 tomatoes
7 oz paella rice
2 ⅔ oz broad beans Shopping tip: Fava beans (UK: broad beans). Frozen lima beans work.
1 lemon zest

Sauces & oils

2 ½ tbsp olive oil

Spices & seasonings (1): saffron

Pinch saffron

How to make it

Steps in our own plain words.

Heat 2 ¼ tsp of your oil in a wide, shallow pan.
Add your prawn heads and parsley stalks and sizzle till the heads turn pink.
Mash with a potato masher.
Pour over your sherry or wine and 1 ¼ cups water.
Season with salt.
Simmer for 10 mins to make stock, mashing the prawn heads as they heat.
Scatter the mussels into the pan.
Cover your pan loosely using a lid or tea towel.
Put over high heat for 3-4 mins till the mussels open.
Stir to release the mussel juices.
Pour the contents of the pan in a colander set over a big bowl containing the saffron.
Let your saffron steep in your stock – you will need 3 cups.
Do it in total, so top up using water if needed plus give everything a good stir.
Pick the mussels out from the colander.
Set aside.
Wipe out the pan.
Add the rest of the olive oil.
Sizzle the chorizo till it releases its oil.
Add the onion and garlic.
Cook until softened.
Add the squid.
Turn over until it turns white.
Add the tomatoes.
Cook down for a minute.
Pour over most of your stock, give everything a good stir.
Bring to the boil.
Scatter the rice over the stock.
Stir well when.
Boil vigorously for 5 mins.
Turn the heat down to your lowest setting plus slowly simmer for 10 mins without stirring till your rice has absorbed most of the liquid.
Tuck the prawn tails into the rice.
Simmer for 5 mins.
Turn them over until cooked through.
Mix through your mussels and broad beans or peas.
Taste the rice – if it's still a little raw but your pan is dry.
Add a splash more stock plus continue to cook.
If it’s too soupy.
Turn the heat up to heat off the last of the stock.
Wait until the rice is cooked.
Turn off the heat.
Cover with a tea towel for some minutes.
Scatter over your parsley leaves and lemon zest.
Season with smoked salt if you like.
Stir everything when.
Dish up straight from your pan, with lemon wedges on the side.