Ingredients
Instructions
Peel the prawns, reserving the heads and shells. Place the mussels in a saucepan with a splash of water and a squeeze of lemon juice. Cover and cook over medium heat for 4–5 minutes, until the shells open. Discard any that remain closed, then strain and reserve the cooking liquid.
Heat a paella pan (or wide, shallow frying pan) over medium heat with a splash of extra virgin olive oil. Add the prawn heads and shells and sauté for 3–4 minutes, until they release their juices and turn reddish. Remove and discard the shells.
Add the chopped onion and red pepper to the pan and cook gently for 8–10 minutes, until softened.
Stir in the garlic and cook for 1 minute, being careful not to let it brown.
Add the grated tomatoes and simmer for 5–7 minutes, until the mixture thickens.
Sprinkle over the sweet smoked paprika and stir quickly for a few seconds to prevent it burning.
Add the squid rings and cook for 5 minutes, until they turn opaque.
Stir in the bomba rice and cook for 2–3 minutes, stirring constantly to coat each grain.
Pour in the hot fish stock and reserved mussel liquid. Add the dissolved saffron, spread the rice evenly, and season with salt to taste.
Increase the heat to medium–high and simmer for 10 minutes without stirring, to encourage a crispy bottom layer (the socarrat).
Reduce the heat to medium–low. Arrange the peeled prawns and open mussels on top of the rice and cook for a further 8–10 minutes, until the liquid is absorbed and the rice is tender.
For a final socarrat crust, increase the heat to high for 1 minute until you hear a light crackling, then remove the pan from the heat.
Cover the pan with a clean tea towel or foil and leave to rest for 5–10 minutes.
Serve the paella straight from the pan, with lemon wedges on the side.