“Igniting fond memories of happy childhood holidays for Martin, this take on a Mallorcan paella brimming with beautiful seafood is a real flavour extravaganza. Use a mixture of whatever lovely shellfish you can get your hands on. ”
Peel, devein and butterfly the prawns, leaving the tails on, then place the heads and shells into a pan. Pour over the stock, then add a pinch of saffron and simmer over a medium heat for 10 minutes to infuse.
Dice the chicken and pork into 3cm chunks, then toss with the paprika and a pinch of sea salt and black pepper.
Heat 1 tablespoon of olive oil in a large ovenproof frying or paella pan on a medium heat, add the chicken and pork and cook for 10 to 15 minutes, or until golden, then remove to a plate.
Peel and finely chop the onion and garlic, trim and finely chop the celery, then add to the chicken and pork fat, and cook for 10 to 15 minutes, or until softened. Add the meat back to the pan.
Meanwhile, quickly drop the crayfish into the stock and cook for 4 minutes, then remove with a slotted spoon and halve lengthways.
Cut a cross into the bottom of the tomatoes, plunge them into the stock for 30 seconds, then peel, deseed and rough chop them.
Add the paella rice and toast for a few minutes, then ladle in 1 litre of stock through a sieve. Add the tomatoes, and simmer for 10 minutes, or until the liquid has reduced and the rice nearly cooked, stirring occasionally.
Meanwhile, pick and finely chop the parsley. Place the prepped prawns, mussels, squid and crayfish into a bowl with the drained artichokes, most of the parsley and the mangetout (roughly slice, if you like), then dress with a drizzle of extra virgin olive oil, the juice of 1 lemon and a good pinch of sea salt and black pepper.
When the time’s up, poke and scatter the contents of the bowl into the rice, then pop in the oven uncovered for 10 minutes, or until beautifully cooked.
Scatter over the remaining parsley and serve with lots of lemon wedges for squeezing over.