Classic Spanish Paella

Name: Classic Spanish Paella
Yield: Serves 4
Ingredients: 12 black mussels, cleaned; 60 ml (2 fl oz/¼ cup) olive oil; 500 ml (17 fl oz/2 cups) chicken stock; 600 g (1 lb 5 oz) boneless, skinless chicken thighs, halved; 12 raw prawns (shrimp), peeled and deveined (heads and shells reserved); 125 ml (4 fl oz/½ cup) dry white wine; 300 g (10½ oz) firm white fish, such as snapper, cubed; 300 g (10½ oz/1⅓ cups) paella rice; lemon wedges, to serve; 150 g (5½ oz) peas; 1 green capsicum (pepper), cut into large cubes; 2 teaspoons sweet Spanish paprika; 3 garlic cloves, crushed; ¼ teaspoon saffron threads, soaked in 60 ml (2 fl oz/¼ cup) hot water; 1 red capsicum (pepper), cut into large cubes; 1 large red onion, chopped; 3 tomatoes

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

12 black mussels, cleaned
125 ml (4 fl oz/½

Main course
Gluten-free
Spicy

Method

Put the mussels in a saucepan with the wine, cover and cook for 2–3 minutes, or until they have opened. Lift the mussels out of the liquid with a slotted spoon and set them aside on a plate, discarding any that have not opened.
Put the prawn heads and shells in the pan with the mussel liquid, add 500

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