Name: Seafood Paella with Prawns, Mussels and Squid
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 tbsp olive oil; 1.5 tsp fine sea salt; 1 lemon unwaxed lemons; 20 g fresh flat-leaf parsley; 100 g frozen peas; 400 g mussels; 300 g raw shell-on king prawns; 250 g prepared squid; 950 ml gluten-free fish stock; 320 g bomba paella rice; 1 large pinch saffron threads; 200 g tinned chopped tomatoes; 2 tsp sweet smoked paprika; 4 cloves garlic cloves; 1 medium red peppers; 1 medium onion

1

Heat the oil in a wide paella pan. Fry the squid rings hard for 2 minutes, just to colour, then lift them out - they will finish cooking later and would go tough if left in from the start.

2

Turn the heat down and cook the onion, diced pepper and salt for 10 minutes until completely soft. Add the garlic and paprika for a minute, then the tomatoes, and cook for 5 minutes until reduced and darkened.

3

Crumble the saffron into the hot stock and leave it to steep for a couple of minutes while you toast the rice in the sofrito for 2 minutes.

4

Pour in the stock, spread the rice out evenly and bring to a brisk simmer. Cook for 10 minutes without stirring.

5

Turn the heat down. Push the prawns and mussels into the rice, hinge-down for the mussels, scatter the squid and peas over, and cook for 8-10 minutes until the mussels have opened and the prawns are pink.

Discard any mussels that stay firmly shut after cooking.

6

Raise the heat for a final 90 seconds to catch the base, then rest under foil for 5 minutes. Finish with parsley and lemon wedges.

Seafood Paella with Prawns, Mussels and Squid

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