- 1 litre chicken stock
- a pinch saffron
- 50 ml olive oil
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 2 cloves garlic, crushed
- 100 g frozen peas, defrosted
- 200 g paella rice
- 4 raw king prawns
- 8 large live mussels, scrubbed
- 1/2 lemon, cut into wedges
Heat the stock in a saucepan with the saffron, but don’t let it boil.
Heat the olive oil in a paella pan and fry the onion and pepper for 15 minutes without colouring. Add the garlic and cook for 2 minutes.
Stir in the peas and rice and season with salt and pepper. Stir well to coat with the oil, then pour in the hot stock and stir once more.
Simmer without stirring for 10 minutes or until there’s only just enough stock left to cover the rice. Distribute the prawns and mussels evenly across the surface and press them down into the liquid. Simmer without stirring for 5 more minutes.
Cover the pan with foil or a lid, turn off the heat and leave to stand for 5 minutes. Serve immediately, garnished with lemon wedges.