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Paella de marisco

Serving size: 2

Ingredients

  • 75 Grams Cooking chorizo, skinned and cut into 5mm/¼in slices
  • 2 Garlic cloves, crushed
  • 2 Fresh large tomatoes, halved, seeds removed, flesh grated (then skin discarded)
  • 0.5 Teaspoon Sweet smoked paprika
  • 1 Lemon, zest only (serve flesh at the end on the plates)
  • 1 Litre Hot chicken stock (pre-heated before adding to the dish)
  • 1.5 Bay leaves
  • 1 Springs thyme
  • 100 Grams Green beans cut into short lengths (or left long)
  • 250 Grams Paella rice
  • 0.5 Tablespoon Saffron threads, soaked in a little warm water for about 15 min
  • 6 Live mussels, cleaned, de-bearded and rinsed (discard any mussels that do not snap shut when tapped)
  • 4 Raw king prawns (if you are ok removing the head, you can devein them without removing the shell)

Instructions

    1

    Soak the saffron in a little warm water. Cook the chorizo in the paella pan or very large frying pan set over a medium heat for about 2 minutes or so. Preheat your chicken stock in a separate pan on the side and keep warm.

    2

    Add the garlic and cook for a further couple of minutes, then push everything to one side. Add the tomatoes and fry for a few minutes, then mix everything together and sprinkle in the paprika and lemon zest. Pour in all but a large ladleful of the chicken stock and return to the boil. Add the bay leaves, thyme and green beans and season with a little salt (if required, though the chicken stock will already be quite salty).

    3

    When the chicken stock has returned to the boil, turn down to a simmer and sprinkle in the rice, trying to get it into as even a layer as possible. Pour in the saffron and stir – this is the only time you should stir your paella once the rice has been added! Bring to the boil again, then simmer for 5 minutes.

    4

    Turn the heat down and leave the rice to simmer slowly – this should take between 12–15 minutes. If it is getting dry, taste – if still a little too firm (crunchy), add a little more stock. When you are satisfied the rice is al dente, arrange the mussels and prawns over the paella. Cover with a damp tea-cloth or a lid if you have one and wait for the mussels to steam open and the prawns to turn pink. Sprinkle over a small amount of lemon juice. Serve with lemon wedges.