Seafood Paella

Ingredients

• 3 tbsp olive oil
• 10 raw tiger shrimp
• ½ bunch fresh parsley
• 100 ml dry sherry
• 500 g mussels
• 1 pinch saffron threads
• 150 g chorizo
• 1 onion
• 3 clove garlic
• 1 medium squid
• 2 tomatoes
• 250 g paella rice
• 100 g broad beans
• 1 lemon zest
• 1 pinch salt

Steps

1. Heat 1 tbsp olive oil in a wide, shallow pan. Add shrimp heads and parsley stalks, sizzle until pink, then mash. Pour in sherry and 300ml water, season with salt, and simmer for 10 minutes to make a stock.
2. Add mussels to the pan, cover, and cook over high heat for 3-4 minutes until they open. Stir to release juices, then pour contents into a colander over a bowl containing saffron. Let saffron steep in the stock (total 700ml, top up with water if needed). Remove mussels from colander and set aside.
3. Wipe out the pan and add the remaining olive oil. Sizzle chorizo until oil is released, then add onion and garlic and cook until softened. Add squid and cook until white. Stir in tomatoes and cook for 1 minute.
4. Pour in most of the saffron stock, stir, and bring to a boil. Scatter rice over the stock, stir once, and boil vigorously for 5 minutes. Reduce heat to low and simmer for 10 minutes without stirring until liquid is mostly absorbed.
5. Tuck shrimp tails into the rice and simmer for 5 minutes, turning until cooked. Stir in mussels and broad beans. Continue to cook, adding more stock if dry or increasing heat if too soupy, until rice is just cooked.
6. Turn off heat, cover the pan with a tea towel for a few minutes, then scatter with lemon zest before serving.