INGREDIENTS
1.2 litres (2 pt) hot fish stock
1 large pinch of saffron threads
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 large tomatoes, skinned and diced
12 raw tiger prawns, peeled and deveined
250g (9oz) squid, gutted, cleaned, and sliced into rings
400g (14oz) paella rice
100g (4oz) peas
4 Dublin Bay prawns, or very large raw tiger prawns
12–16 mussels, prepared
1 tbsp chopped flat-leaf parsley, to garnish
Method
- Pour a little of the hot stock into a small bowl, add the saffron, and set aside. Heat the oil in a large frying or paella pan and fry the onion and garlic until softened. Add the tomatoes, cook for 2 minutes, then add the king prawns and squid for 1–2 minutes.
- Stir in the rice, the saffron and its liquid, peas, and 1 litre (13⁄4 pt) of stock. Simmer, uncovered, over a low heat for 12–14 minutes, or until the stock has been absorbed and the rice is just tender. Add extra stock if necessary.
- Meanwhile, cook the Dublin Bay prawns in 150ml (5fl oz) of simmering stock for 3–4 minutes until cooked through. Transfer to a warm plate with a slotted spoon. Tap the mussels and discard any that do not close. Add the closed mussels to the stock, cover, and cook over a high heat for 2–3 minutes. Remove with a slotted spoon, discarding any that have not opened.
- Reserve 8 mussels for the garnish. Take the rest out of their shells and stir into the paella. Arrange the reserved mussels and Dublin Bay prawns on top, garnish with parsley, and serve.