Smoky Paprika Seafood Rice by Good Food

Ingredients

• 12 large prawns, shells on
• 4 baby squid (about 250g), cleaned and sliced into rings
• 300g fresh mussels, cleaned
• 1 onion, very finely chopped
• 2 celery sticks, very finely chopped
• 4 garlic cloves (1 whole, 3 finely chopped)
• 1.3L fish or chicken stock
• 250ml fino sherry or dry white wine
• 300g paella rice
• 4 tbsp olive oil
• 1 tsp fennel seeds, lightly crushed
• 2 tbsp tomato purée
• 1 tsp smoked paprika (hot or sweet)
• Large pinch saffron (optional)
• Large handful fresh parsley, roughly chopped
• 1 lemon, cut into wedges, to serve
• To taste salt
• To taste black pepper

Instructions

1. Warm the stock in a large saucepan over medium heat. If using saffron, add it to the warm stock and allow it to infuse. Once heated, remove the stock from the heat and set it aside while you prepare the other ingredients.
2. Heat 1 tablespoon of olive oil in a large deep-sided frying pan or paella pan over medium-high heat. Add the smashed whole garlic clove to the pan and cook for about 30 seconds until fragrant.
3. Add the prawns to the garlicky oil and cook for 1-2 minutes until they just begin to turn pink, but are not yet fully cooked through. Push the prawns and garlic to one side of the pan.
4. Add the sliced baby squid to the hot oil and cook for approximately 1 minute, stirring gently, just until it begins to colour. Remove all the seafood (prawns and squid) from the pan and place them on a plate; set aside.
5. Reduce the heat to medium-low. Add the remaining 3 tablespoons of olive oil to the pan. Add the finely chopped onion and celery, and cook slowly for 15-20 minutes, stirring occasionally, until they are very soft and starting to caramelise to a light golden brown.
6. Stir in the finely chopped garlic, lightly crushed fennel seeds, tomato purée, and smoked paprika. Continue to cook for another 5 minutes, stirring frequently, until the mixture is fragrant and the tomato purée has deepened in color.
7. Meanwhile, bring the reserved stock back to a gentle simmer. Add the paella rice to the onion and celery mixture in the pan. Stir everything together well to ensure the rice is fully coated in the aromatic base.
8. Pour in the fino sherry or dry white wine and bring it to a simmer, allowing the liquid to mostly evaporate while stirring, for about 2-3 minutes. Then, add 1 liter of the hot stock to the pan. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
9. Cook gently for 15 minutes, shaking the pan occasionally, until the rice has absorbed most of the liquid but still has a slight bite. Do not stir too much, as this can release starch and make the rice gummy. Season with a pinch of salt and pepper.
10. Evenly dot the partially cooked prawns and squid, along with the cleaned mussels, over the surface of the almost-cooked rice. Pour in any cooking juices from the reserved seafood and the remaining stock (approximately 300ml).
11. Cover the pan tightly with a lid or foil and cook for another 5 minutes, or until the seafood is fully cooked through, the mussels have opened, and the rice is just tender. Check the rice; if it appears too dry, add a splash more hot water or stock. Carefully discard any mussels that have not opened.
12. Remove the pan from the heat. Let the rice rest, covered, for 2-3 minutes to allow the flavors to meld and the remaining liquid to be absorbed. Sprinkle generously with freshly chopped parsley and serve immediately with lemon wedges for squeezing over.