superb seafood paella

Serves 6   Approx time: 60 mins  


  • 1 tablespoon olive oil
  • 100 g chorizo sausage , sliced
  • 1 green pepper, deseeded and chopped
  • 4 cloves garlic, peeled and chopped
  • 1 onion
  • 1 small bunch fresh flat-leaf parsley, leaves picked and stalks finely chopped
  • sea salt
  • black pepper, freshly ground
  • 1 pinch of saffron
  • 200 g mussels or clams, scrubbed clean and debearded
  • 300 g paella rice
  • 200 g jarred red peppers, drained and roughly chopped
  • 400 g chopped tomatoes , tinned
  • 800 ml chicken stock, preferably organic
  • 100 g squid, cleaned and finely sliced into rings
  • 150 g green beans, trimmed and finely sliced at an angle
  • 2 lemons



Make sure the stirrer attachment is in place in the pan, then set the temperature to 250°C. Once the pan has heated up, add the olive oil and chorizo and set the timer for 5 minutes, so the chorizo starts to turn golden and the fat begins to cook out. Add the chopped green pepper, garlic, onion, parsley stalks, a good pinch of salt and pepper, and the saffron. Set the timer for 10 minutes.

Meanwhile, pick through the mussels and clams and throw away any that are open and don't close when tapped. Reduce the temperature to 175°C and add the rice and jarred peppers. Set the timer for 5 minutes – the rice will get coated in all the lovely flavours in the pan.

Pour in the tinned tomatoes, stock and a pinch of seasoning. Bring to the boil then reduce the temperature to 130°C. Scatter the prawns evenly over the top of the paella, followed by the squid and the mussels or clams. Put the lid on and set the timer for 5 minutes. When the time's up, add the chopped green beans to the pan, replace the lid and set the timer for a further 10 minutes.

Roughly chop and scatter the parsley leaves over the paella and squeeze in the juice from one of the lemons. Divide between your bowls and serve with lemon wedges on the side for squeezing over.

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