Recipe Of The Month!

Paella Serves 4 10 prawns in their shells Small bunch parsley, chopped 100ml white wine 500g mussels Pinch saffron strands 150g chorizo, diced 300g squid, chopped 1 onion, finely chopped 3 garlic cloves, chopped 2 tomatoes, chopped 250g paella rice 100g peas 1 lemon In a large pan, fry the prawn heads and chopped parsley stalks until the prawn heads turn pink. Add the wine and 300ml of water; season and simmer for 10 minutes, mashing the prawn heads with a potato masher as they cook. Add the mussels; cover the pan, and cook for 3 to 4 minutes until just open. Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron. Let the saffron steep into the stock. Remove the mussels and set aside. Wipe out the pan and fry the chorizo, squid, onion and garlic until softened. Add the tomatoes and cook down for a minute, then pour over most of the stock, and bring to a boil. Add the rice, stir well, then boil for 5 minutes. Reduce the heat and simmer for 10 minutes without stirring until the rice has absorbed most of the liquid. Add the prawn tails, mussels and peas. Once the rice is just cooked, garnish with chopped parsley leaves, lemon zest and lemon wedges.