Seafood Paella

Method

1. 1

   Rinse the mussels under cold water and pull off any beards, discarding any that stay open. Peel the prawns, leaving the tails on. Slice the squid into rings and cut the white fish into large bite-sized chunks. Warm the fish stock in a saucepan with the saffron and keep it at a gentle simmer.

2. 2

   Finely dice the onion, garlic and red pepper. Heat the olive oil in a wide paella pan or large shallow skillet over medium heat and cook the vegetables for 6-7 minutes until soft and glossy.

3. 3

   Stir in the grated tomato and smoked paprika and cook for another 3-4 minutes, until the mixture darkens and smells sweet - this sofrito is the flavour base of the dish.

4. 4

   Add the rice and stir for 1-2 minutes so every grain is coated in the sofrito. Pour in the warm saffron stock, season with salt and spread the rice into an even layer. Do not stir again from this point.

5. 5

   Simmer gently for 10 minutes, then nestle the fish chunks and squid into the rice. Scatter over the peas and cook for another 5 minutes.

6. 6

   Arrange the prawns and mussels on top, pushing the mussels hinge-down into the rice. Cover loosely with foil and cook for a final 5-6 minutes, until the mussels open, the prawns turn pink and the stock is absorbed.

7. 7

   Turn off the heat and let the paella rest, covered, for 5 minutes. Discard any unopened mussels, scatter with chopped parsley and serve with lemon wedges.