Paella

Video

Preparation

1. Heat 1 tbsp of the oil in a wide, shallow pan. Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher. Pour over the sherry and 300ml water, season with salt, and simmer for 10 minutes to make a stock, mashing the heads as they cook.
2. Scatter the mussels into the pan, cover loosely with a lid or tea towel, and place over high heat for 3–4 minutes until they just open. Stir to release the juices, then pour the contents into a colander set over a large bowl containing the saffron. Let the saffron steep in the stock — you need 700ml in total, so top up with water if needed and stir. Pick the mussels out and set aside.
3. Wipe out the pan and add the rest of the olive oil. Sizzle the chorizo until it releases its oil, then add the onion and garlic and cook until softened. Add the squid and turn until white. Add the tomatoes and cook down for a minute, then pour over most of the stock, stir, and bring to the boil. Scatter the rice over the stock, stir well once, then boil vigorously for 5 minutes. Reduce to the lowest heat and simmer for 10 minutes without stirring, until the rice has absorbed most of the liquid.
4. Tuck the prawn tails into the rice and simmer for 5 minutes, turning until cooked through. Stir through the mussels and broad beans. Taste the rice — if still a little raw but the pan is dry, add a splash more stock and continue; if too soupy, increase the heat to cook off the last of the stock.
5. Once the rice is just cooked, turn off the heat and cover with a tea towel for a few minutes. Scatter over the parsley leaves and lemon zest, season with smoked salt if you like, stir once, and serve straight from the pan with lemon wedges.