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Ingredients

• 50ml/2fl oz olive oil
• 150g/5oz chorizo, cut into small chunks
• 1 onion, finely chopped
• 1 red pepper, roughly chopped
• 2 garlic cloves, finely chopped
• ½ tsp dried chilli flakes
• ½ tsp smoked hot paprika
• ½ tsp smoked sweet paprika
• 2 sprigs fresh thyme, leaves only
• 500g/1lb 2oz paella rice, such as Calasparra
• 175ml/6fl oz dry white wine
• 1.5 litres/2½ pints hot fish stock
• 1 tsp saffron threads
• 4 large tomatoes, seeds removed, chopped
• 12 raw king prawns, shells on
• 300g/11oz raw tiger prawns, peeled and cleaned
• 150g/5oz baby squid, cleaned, trimmed and cut in half
• Optional : 400g/14oz mussels, cleaned and debearded (discard any that don't close when gently tapped)
• Optional : 300g/11oz clams (discard any that don't close when gently tapped)
• 110g/4oz frozen peas, defrosted
• 1 lemon, juice only
• salt and freshly ground black pepper
• handful flatleaf parsley, roughly chopped
• 4 tbsp extra virgin olive oil

Description

Paella At It's Best. This Dish Is Best Served Outside On A Hot Sunny Day With A Glass Of Cool White Wine !

Group Recipes