This take on a Valencian-style paella is rich, smoky and incredibly satisfying. Enjoy with a chilled dry rosé and churros for ‘postre’.
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Heat the oil in a large frying pan or paella pan and cook the chorizo for 3 minutes then stir in the onion and cook for a few minutes more. Add the garlic and peppers and cook for 2 minutes.
Stir in the paprika and tomato purée and cook for 1 minute then add the rice and toss well. Pour in the stock, bring to a simmer, cover and cook for 10 minutes then add the prawns and mussels and cook for a further 5 minutes until the prawns have turned pink.
By now the rice should be nearly cooked through and absorbed almost all of the liquid. Turn off the heat and keep covered for 5 minutes. Serve the paella scattered with fresh parsley.
Typical values per serving when made using specific products in recipe
Energy | 2,046kJ/ 486kcals |
|---|---|
Fat | 16.2g |
Saturated Fat | 4.3g |
Carbohydrates | 60g |
Sugars | 6.6g |
Fibre | 2.4g |
Protein | 25.1g |
Salt | 3g |
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