tbsp olive oil
1 Spanish onion, chopped
2 large garlic cloves, chopped
150g/5oz frying chorizo, sliced
300g/lloz small squid, cleaned
1 red (bell) pepper, cut into strips
4 tomatoes, peeled, seeded and diced
or 200g/7oz can tomatoes
500ml/17fl oz/2¼ cups chicken stock, plus a little extra
105ml/7 tbsp dry white wine
200g/7oz/l cup paella rice
pinch of saffron threads (0.2g),crumbled
150g/5oz/l cup peas
12 large cooked prawns (shrimp), in the shell or 8 peeled scampi (extra
450g/llb fresh mussels, scrubbed
450g/llb clams, scrubbed 4 cooked king prawns (jumbo shrimp) or scampi,
in the shells
salt and ground black pepper
chopped fresh parsley and lemon wedges, to garnish
1 Heat the olive oil
in a paella pan or large frying pan, add the onion and garlic and fry
until translucent. Add the chorizo and fry until lightly golden.
2 If the squid are very small, leave them whole, otherwise cut the bodies
into rings and the tentacles into pieces. Add the squid to the pan and
saute over a high heat for 2 minutes.
3 Stir in the pepper and tomatoes and simmer gently for 5 minutes, until
the pepper is tender. Pour in the stock and wine, stir well and bring
to the boil. Stir in the rice and saffron and season well. Spread the
contents evenly over the base of the pan. Bring the liquid back to the
boil, then lower the heat and simmer for about 10 minutes.
4 Gently stir the peas, prawns or scampi, mussels and clams into the
rice, then cook for a further 15-20 minutes, until the rice is tender
and all the mussels and clams have opened. (Discard any that remain
closed.) If the paella seems dry, stir in a little more hot stock.
5 Remove the pan from the heat and arrange the king prawns or scampi
on top. Cover and leave to stand for 5 minutes. Sprinkle the paella
with chopped parsley and serve from the pan, accompanied by lemon wedges.
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