From my blogpost
- 6 large prawns – remove head (save for stock), de-vein
- 6-10 mussels/clams – washed/scrubbed
- 1 squid – cleaned and sliced
- 1 Chorizo (a type of Spanish sausage) – sliced or chopped
- 2 tbsps cooking oil
- 1 medium onion chopped
- 4-5 garlic chopped
- 2 tomatoes – diced
- 150g french beans – washed, remove tops & bottoms, cut to 2in lengths
- 1 capsicum – remove seeds & stem, sliced
- 8-10 strands saffron – steeped in 1 cup hot water
- 2-3 cups short/medium grain rice (calrose/arborio) – washed and drip dry – *Note: long grain doesn’t quite work here
- 2-3 cups prawn stock (made from boiling 3 cups water + prawn heads saved earlier + 1 prawn stock cube)
- Chopped coriander leaves to garnish
- Lemon wedges to serve
- Heat 2 tbsps oil in a shallow but wide pan (either a paella pan or a flat bottomed wide skillet/frying pan) on high heat. When hot, add the Chorizo. Fry till oil from Chorizo releases. Add onions. Fry till translucent and then add the garlic. Fry for a minute. Add in capsicum, tomatoes, rice and paprika and mix well. Cook for another 3-4 mins.
- Add the saffron water and prawn stock.
- Add enough liquid to just cover the rice. Shake the pan to ensure the rice and ingredients are level.
- Add in the seafood ingredients on top of the rice, pushing them down into the rice slightly.
- Add in the french beans over the rest.
- Simmer over medium heat uncovered.
- After about 30-40 mins, liquid should be absorbed by the rice and the bottom would start to char slightly. Turn fire off and cover with foil or skillet cover for 2-3 mins.
- Flavour with freshly cracked pepper, garnish with chopped coriander leaves
- Serve with lemon wedges