Ingredients

• 4 cloves garlic finely chopped
• 1 small onion, finely diced
• 1 red pepper, diced
• 250g calasparra (Spanish short-grain) rice
• 2 tsp paprika
• 1/2 glass dry white wine
• 1/2 litre chicken stock
• 1 chicken breasts, each quartered and browned
• 12 (+ few extra) mussels cleaned (discarding any that don’t close)
• handful frozen peas
• 1 tomato, de-seeded and diced
• handful of prawns
• 1 squid, cleaned and chopped into bite-sized pieces
• 1 tbsp chopped flatleaf parsley
• Salt and freshly ground black pepper
• lemon wedges

Method

1. Heat some olive oil in a paella dish or heavy-based saucepan. Add the half the garlic, onion and pepper and heat until softened. Add the rice and some chilli flakes, if desired, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken and cook for 5-10 minutes.

2. Now place the mussels into the dish, Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes. Discard any mussels that don’t open.

3. Meanwhile, heat some oil with remaining garlic in a separate pan and add the prawns and squid. Fry quickly for a minute or two then add them to the paella.

4. Scatter the chopped parsley over the paella, season and serve the lemon wedges immediately.