Paella

Method11 steps · about 1 hr 30 min

1. 1

   Step 1: Remove the heads from all ten raw shell-on prawns and keep every head for the stock. Keep all ten raw shell-on tails covered and chilled for later. Wash the parsley bunch, separate the stalks from the leaves and hold the leaves for finishing. Heat the first tablespoon olive oil in a wide shallow pan. Sizzle all the actual prawn heads and parsley stalks until the heads turn pink, then crush them with a potato masher.

   Uses First 1 tbsp olive oil for stock · Heads from all ten prawns for stock; keep raw shell-on tails chilled · Stalks from the small parsley bunch; hold all leaves for finish

2. 2

   Step 2: Pour all the dry sherry (100 ml) and the measured 300 ml initial stock water over the actual crushed prawn heads and parsley stalks. Season with salt to taste, bring to a boil and simmer for ten minutes, continuing to crush the heads as the stock cooks.

   Simmer actual prawn-head stock · 10 minUses Only the actual fried heads/stalks pan · 100 ml dry sherry · 300 ml water for initial prawn-head stock · Salt for prawn-head stock, to taste

3. 3

   Step 3: Scrub and debeard the live mussels (500 g), discarding broken shells and any open mussel that does not close when tapped. Add all the sound mussels to the actual hot stock, cover loosely with a lid and cook over high heat for three to four minutes until they open. Stir to release their juices. Put all the saffron (1 large pinch) in a large bowl and strain the entire pan through a colander into that bowl, keeping the opened mussels separately and discarding any that stay closed.

   Steam mussels until shells open · 4 minUses The complete cooked stock pan · 500 g live mussels, cleaned in step 3 · 1 large pinch saffron strands

4. 4

   Step 4: Let the saffron steep in the actual strained seafood stock. Measure the liquid and top it up with separate fresh water only as needed to make 700 ml total stock, stirring well. Keep this measured stock separately. Pick all the actual opened mussels from the colander and hold them ready, discarding the spent prawn heads and parsley stalks.

   Uses All the actual strained stock and opened mussels · Additional water only as needed to bring strained actual seafood stock to 700 ml total

5. 5

   Step 5: Wipe out the shallow pan. Cut the cooking chorizo (150 g) into chunks, peel and finely chop the onion (1) and all three garlic cloves. Heat the remaining two tablespoons olive oil and sizzle all the chorizo until it releases its fat, then add all the prepared onion and garlic and cook until softened.

   Uses Remaining 2 tbsp olive oil for chorizo base · 150 g cooking chorizo, cut into chunks in step 5 · 1 onion, finely chopped in step 5 · 3 garlic cloves, finely chopped in step 5

6. 6

   Step 6: Use the cleaned squid (1 medium), cutting its body into rings and leaving the tentacles intact. Wash and roughly chop both ripe tomatoes (2). Add all the prepared squid to the actual chorizo base and turn it until white. Add all the chopped tomatoes and cook down for one minute. Pour in most of the actual measured saffron seafood stock, holding a little back for adjusting the rice later, then stir and bring to a boil.

   Uses The complete cooked aromatic pan · 1 medium squid, about 300 g, cleaned and cut into rings with tentacles intact · 2 ripe tomatoes, roughly chopped in step 6 · Most of the actual measured stock; hold a little stock and all mussels separately

7. 7

   Step 7: Scatter all the dry paella rice (250 g) over the boiling mixture and stir well once. Boil vigorously for five minutes, then turn to the lowest heat and simmer slowly for ten minutes without stirring, until the rice absorbs most of the liquid.

   Uses The complete boiling pan · 250 g dry paella rice

8. 8

   Step 8: Tuck all ten actual held raw prawn tails into the rice. Simmer for about five minutes, turning them until the flesh is firm, pearly and opaque. Stir all the actual opened cooked mussels and all the defrosted peas through the rice and continue until the shellfish and peas are fully hot and cooked.

   Cook prawn tails through in rice · 5 minUses The complete rice pan · Only all ten held raw shell-on prawn tails · Only all the held cooked opened mussels · 100 g frozen podded peas, defrosted before step 8

9. 9

   Step 9: Taste the rice. If still firm and the pan is dry, add a splash of the actual reserved stock and continue cooking until tender. If too soupy, raise the heat to evaporate excess liquid. Check the prawns and squid are fully cooked and opaque and the cooking chorizo reaches at least 71°C / 160°F.

   Uses The complete assembled paella · Only any actual stock still reserved after the main addition

10. 10

    Step 10: When the rice is just tender, turn off the heat and cover the pan with a clean tea towel for a few minutes. Roughly chop all the held parsley leaves. Wash and finely grate the zest of the whole lemon (1), then cut that same zested lemon into wedges. Scatter all the prepared parsley and lemon zest over the rested paella and add optional smoked sea salt only if wanted; keep the actual lemon wedges for serving.

    Uses The complete cooked rice and seafood pan · Only all the held parsley leaves · 1 lemon, finely zested then cut into wedges in step 10 · Smoked sea salt at the finish, only if wanted

11. 11

    Step 11: Stir the finished paella once and serve straight from the pan as four portions, with the actual prepared lemon wedges alongside.

    Uses All the finished paella and its actual lemon wedges