Ingredients
– 1 mud crab or similar.
– 10 large green prawns
– 1 kg mussels
– 800g fish of your choice
– 2 Spanish chorizo sausages
– 1 large brown onion
– 6 cloves garlic
– 1 red pepper
– 1 yellow pepper
– 4 medium overripe tomatoes
– Flat-leaf parsley
– 2 lemons
– 2 cups short-grain rice
– 1 liter fish stock
– 1/2 cup white wine
– Salt & pepper
– 1 heaped tablespoon smoked paprika
– 8 saffron threads
Method
- Heat olive oil in a large paella pan. Add chorizo and cook until golden brown and fat starts to render out.
- Add chopped onion, minced garlic, and diced peppers. Cook until translucent and fragrant.
- Add the seafood to the pan to give it a head start. Cook for 2-4 minutes, then remove. If your seafood is already cooked, skip this step.
- Squeeze in the tomatoes and boil until all the liquid has evaporated.
- Pour in the white wine and reduce until almost all the liquid has evaporated.
- Add the rice, smoked paprika, and saffron water. Stir to combine. Season with salt and pepper.
- Pour in the fish stock and reduce heat to medium. Cook for 7-9 minutes until rice is almost fully cooked.
- Return the seafood to the pan along with the mussels and fish. Try not to disturb the bottom layer to allow the crust to form. Cook for a further 4-6 minutes or until seafood is cooked.
- Garnish the top with lemon wedges and chopped flat-leaf parsley
