Paella

Instructions

1- step 1 Heat 1 tbsp of the oil in a wide, shallow pan.

2- Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher.

3- Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 mins to make a stock, mashing the prawn heads as they cook.

4- step 2 Scatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open.

5- Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron.

6- Let the saffron steep in the stock – you will need 700ml in total, so top up with water if needed and give everything a good stir.

7- Pick the mussels out from the colander, then set aside.

8- step 3 Wipe out the pan and add the rest of the olive oil.

9- Sizzle the chorizo until it releases its oil, then add the onion and garlic and cook until softened.

10- Add the squid and turn over until it turns white.

11- Add the tomatoes and cook down for a minute, then pour over most of the stock, give everything a good stir and bring to the boil.

12- Scatter the rice over the stock, stir well once, then boil vigorously for 5 mins.

13- Reduce the heat to the lowest setting and slowly simmer for 10 mins without stirring until the rice has absorbed most of the liquid.

14- step 4 Tuck the prawn tails into the rice and simmer for 5 mins, turning them over until cooked through.

15- Stir through the mussels and broad beans or peas.

16- Taste the rice – if it is still a little raw but the pan is dry, add a splash more stock and continue to cook; if it’s too soupy, then increase the heat to cook off the last of the stock.

17- step 5 Once the rice is just cooked, turn off the heat and cover with a tea towel for a few minutes.

18- Scatter over the parsley leaves and lemon zest, then season with smoked salt if you like.

19- Stir everything once, then serve straight from the pan, with lemon wedges on the side.