Seafood and chorizo paella

Just like with risottos, I’ve never liked paella – until I made my own. I’m also not great friends with seafood with shell on in the food (I know it’s supposed to make it tastier, however I don’t like having to remove shell whilst eating), so I’ve used a way around it.

serves 4

600ml water
200g shell-on tiger prawns
1 tsp sea salt
1 tsp black peppercorns
400g cooked mussels with shell on
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2 tbsp olive oil
3 cloves of garlic
1 onion
1 small green finger chilli
10 plum tomatoes
1 red pepper
200g cooking chorizo
150g raw king prawns
200g raw squid
100ml white wine (Sauvignon Blanc)
1 lemon, juice squeezed
2 dl frozen peas
250g Bomba paella rice
pinch of saffron
1 tsp black pepper
2 tsp paprika powder
1/2 tsp salt

1. As I don’t like seafood with shell on in my food, I use the shells for the stock separately. Pour the water in a pan, and heat to boil. Remove the heads and shells from the tiger prawns, and add to the water (keep the actual prawns aside for later). Add the sea salt and boil, uncovered, for 10 minutes. Add the mussels, and simmer, covered, for 8 minutes. Once done, pour into a jug through a sieve (I also use a piece of muslin). Whilst prepping the other ingredients, let cool. Once cooled, remove the mussels from the shells.

2. Whilst the shells and mussels are boiling, I tend to prep all the other ingredients before starting the cooking. Finely chop the onions, garlic and chilli. Heat olive oil in a large pan. Fry the onions until softened, and add the garlic and chilli. Also add the saffron and half the paprika powder.

3. Chop the chorizo and squid, and add to the pan with the raw king prawns. Fry for 5-10 minutes, until the prawns and chorizo are cooked.

4. Add finely chopped tomatoes and pepper, mixing everything together.

5. Add the paella rice, and stir together. Pour the wine, and let bubble. Once almost reduced, add the stock liquid. Stir, then boil uncovered and undisturbed, without stirring for 12 minutes. During this time, sprinkle the salt and black pepper on top.