Ingredients
- 100 ml olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 200 ml Basic Tomato Sauce
- 2.5 ml sugar
- 5 ml salt
- 5 ml smoked paprika
- A good pinch of saffron threads
- 500 ml uncooked Arborio rice
- 1 large lemon juice and zest
- 750 ml good-quality fish or chicken stock, plus more if needed
- 250 ml dry white wine
- 8 prawns, deveined
- 8 mussels
- 2 calamari steaks, grilled and cut into strips
- 500 g Basic Grilled Fish, cut into bitesized pieces
- 60 ml finely chopped fresh parsley
- Lemon wedges, for serving
How to Make It
- Heat the olive oil in a large paella pan and sauté the onion until soft. Add the garlic and, before it begins to colour, add the tomato sauce.
- Add the sugar, salt, paprika and saffron, stir well and cook for 10 minutes.
- Add the rice and stir well until all the grains are glossy and coated.
- Add the lemon zest and squeeze over the lemon juice.
- Bring the stock and wine to a boil in a saucepan. Pour over the rice and bring to a boil.
- Stir well and spread the rice out evenly in the pan (do not stir again).
- Cook the rice over low heat for 12–17 minutes, moving the pan around and rotating it so that the rice cooks evenly.
- Place the prawns and mussels on top after 10 minutes, turning when they are pink on the one side. Cover with a lid to allow the seafood to steam and cook through.
- Add a little more hot stock towards the end if the rice seems too dry.
- When the rice is cooked, turn off the heat, cover the pan with a large piece of foil and allow to steam for 10 minutes.
- Add the grilled calamari and fish to the paella and serve with lots of fresh parsley and lemon wedges.
