Paella with mussels, squid rings and prawns

• Salt and pepper to taste
• Olive oil: 4 tbsp.
• Shallots: 2
• Garlic: 3 cloves
• Celery: 2 stalks
• Chorizo: 150 gr
• Pointed peppers: 2
• Tomatoes: 3
• Fennel: 1
• Peas: 100 gr (fresh or frozen)
• Fresh gambas: 12 pieces, cleaned
• Squid rings: 200 gr
• Mussels: 500 gr, cleaned
• Paella rice: 300 gr
• Fish stock: 1 litre, hot
• Saffron: 1 pinch, dissolved in a little warm stock
• Curly parsley: 2 tbsp, finely chopped
• Lemon: 1

Raised grill
Paella pan or large cast-iron pan

Shallots: Peel and chop finely.

Celery: Cut into fine pieces.

Chorizo: Cut into pieces.

Pointed peppers: Cut into strips.

Tomatoes: Grate or chop finely.

Fennel: Cut into fine pieces

Prawns: Clean (remove shell and gut).

Mussels: Wash and check the mussels (remove broken ones).

Saffron: Soak in a little hot stock.

Lemon: Cut into slices.

Heat the olive oil in the paella pan on the plancha.

Sauté the shallots, garlic and celery until softened, about 3-4 minutes.

Add the chorizo and fry until slightly crispy and releasing its oil, 4-5 minutes.If not using fresh sausage, it is best to take it out, and add it back in at the end.

Add the pointed pepper and fennel and fry for another 3-4 minutes.

Add the tomatoes and simmer until the tomatoes form a sauce, 5-6 minutes.

Add the paella rice and stir well so that the rice absorbs the flavours, about 2 minutes.

Pour in the saffron stock and bring to the boil. Simmer the rice gently, stirring occasionally, until almost all the liquid is absorbed (about 15-20 minutes).

Add the mussels around the pan. Press them lightly into the rice.

Add the prawns and squid rings. Continue cooking the paella until the mussels open and the seafood is cooked (another 5-7 minutes).

Sprinkle with peas and curly parsley.

Remove from the heat and let rest for 5 minutes.

An Albariño or a glass of chilled rosé for a complete summer meal.