A classic Spanish paella with saffron, prawns, squid and mussels. Serve at the table, straight from the pot!
Peel and dice the leeks. Peel the red pepper, remove the seeds and cut into strips. Peel and finely chop the garlic. Pick the parsley leaves from the stalks and chop the leaves finely.
Prepare the squid by removing the head. Keep the tentacles to one side. Clean the inside of the body under running water and remove the cartilage. Remove the skin and chop the squid into 1/2cm thick rings.
Wash and de-beard the mussels. Throw any away that are open or damaged.
Remove the head and shells from 12 prawns and de-vein them by gently cutting down the spine and removing the black vein. Keep 6 prawns whole for the final presentation of the dish.
Bring the fish stock to the boil.
In a wide, flat pan heat up the olive oil. Sweat the leeks until soft. Add the peppers and cook until soft. Add the garlic, smoked paprika, tomatoes and the saffron and cook for 1 minute.
Pour in the white wine and reduce by half.
Add the fish stock to the pan and then stir in the paella rice.
Cook over a high heat for 6-8 minutes.
Add the mussels, prawns, mangetout and squid to the pan and reduce the heat to medium low,cook for further 12/15 min, until the rice is almost cooked , cover with foil and rest the rice off the heat for 5 min until fully cooked .
Serve the paella with a sprinkling of chopped parsley and some lemon wedges.
«It's really important you don't move your rice during the cooking process or you will end up with a risotto »