Paella, Recipe & How To Prepare.

Ingredients :

12 black mussels

125ml/4fl oz white wine

11⁄2 small red onions, chopped

125ml/4fl oz olive oil

1 small skinless chicken breast

fillet, cut into bite-size pieces

12 raw prawns, peeled and

Deveined

100g/4oz cleaned squid rings

100g/4oz skinless cod fillet, cut

into bite-size cubes

1 rasher smoked back bacon,

finely chopped

4 garlic cloves, crushed

1 red pepper, seeded and finely

chopped

1 tomato, peeled and chopped

75g/3oz chorizo, thinly sliced

pinch of cayenne pepper

200g/7oz long-grain rice

1⁄4 teaspoon saffron threads

500ml/18fl oz chicken stock

75g/3oz fresh peas

2 tablespoons finely chopped fresh

flat-leaf parsley

salt and ground black pepper

How To Prepare :

• Scrub the mussels with a stiff brush and pull out the hairy beards.

Discard any broken mussels or open ones that do not close when tapped

on the work surface.

• Heat the wine and onion in a large pan. Add the mussels, cover and

gently shake the pan for 4–5 minutes over a high heat. After 3 minutes,

begin removing any opened mussels and set aside. At the end of

5 minutes, discard any unopened mussels. Reserve the cooking liquid.

• Heat half the oil in a large frying pan. Pat the chicken dry with kitchen

paper, then cook for 5 minutes or until golden brown. Remove from the

pan and set aside. Add the prawns, squid and cod to the pan, and cook

for 1 minute. Remove from the pan and set aside.

• Heat the remaining oil in the same pan. Add the bacon, garlic and red

pepper. Cook for 5 minutes, then add the tomato, chorizo and cayenne.

Season with salt and pepper. Stir in the reserved cooking liquid, then

add the rice and mix well.

• In a heavy saucepan, blend the saffron with the stock and mix well.

Bring slowly to the boil. Reduce the heat to low. Simmer, uncovered, for

15 minutes, without stirring.

• Put the peas, chicken, prawns, squid and cod on top of the rice. Using a

wooden spoon, push pieces into the rice, cover and cook over a low

heat for 10–15 minutes until the rice is tender and seafood cooked. Add

the mussels for the last 2 minutes to heat. Serve sprinkled with parsley.

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