Smoky Seafood Spanish Rice
Smoky Seafood Spanish Rice



  • 1.2 litres fish stock
  • Pinch of saffron
  • 4 tbsp olive oil
  • 3 chopped garlic cloves
  • 12 large prawns
  • 250g baby squid, sliced
  • 1 chopped onion
  • 2 chopped celery stalks
  • 1 tsp crushed fennel seeds
  • 2 tbsp tomato puree
  • 1 tsp smoked paprika
  • 300g paella rice
  • 250ml white wine
  • 300g live mussels, cleaned
  • Handful of parsley, chopped
  • Lemon wedges to serve
  • Heat the stock in a saucepan and infuse with the saffron. Set aside. In a large frying pan, heat 1 tbsp of oil and toss in the prawns. Cook for 2 mins, then push to one side and add the squid to cook for 1 min. Remove and set aside on a plate. Add the remaining oil to the pan and cook the celery and onion for about 15 mins, then toss in the garlic, fennel seeds, tomato puree and paprika, and cook for another 5 mins. Add the rice to the pan, stir well, pour in the wine and 1 litre of stock. Simmer gently for 15 mins.
  • Once the rice is almost cooked, dot the cooked and raw seafood over the top. Add the cooking juices and the rest of the stock, then cover and cook for 5 mins until everything is cooked through. Scatter with parsley, and serve immediately.
45 mins
4 serving

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