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My favourite paella
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Total Time:
1 hour 10 minutes
Vibrant and flavorful paella bursting with comforting tastes.
Ingredients:
  • olive oil
  • 2 raw iberico chorizo sausages approximately 250g in total, thickly sliced
  • 300 g higher-welfare pork belly skin removed, cut into 1cm pieces
  • 1 green pepper deseeded and roughly chopped
  • 1 red pepper deseeded and roughly chopped
  • 5 cloves garlic peeled and roughly chopped
  • 1 onion peeled and roughly chopped
  • ½ a bunch fresh flat-leaf parsley (15g) leaves picked and roughly chopped, stalks finely chopped
  • 1 good pinch saffron
  • 400 g clams or mussels from sustainable sources, ask your fishmonger, scrubbed clean and debearded
  • 300 g paella rice
  • 200 g jarred red peppers in oil, drained and torn into pieces
  • 400 g tinned chopped tomatoes
  • 1 litre organic chicken or vegetable stock
  • 12 large prawns from sustainable sources, ask your fishmonger, shells on
  • 150 g squid from sustainable sources, ask your fishmonger, cleaned and finely sliced
  • 150 g green beans sliced very thinly at an angle
  • 1 lemon cut into wedges
Instructions:
  • Begin by heating a large pan over medium heat and adding a drizzle of olive oil, sliced chorizo, and pork belly. Cook for about 10 minutes, stirring occasionally until the chorizo browns and releases its fat. Next, toss in chopped peppers, garlic, onion, parsley stalks, salt, pepper, and saffron. Cook gently for another 10 minutes until the vegetables soften. While that simmers, prep the shellfish by discarding any unopened clams or mussels. Mix in rice, jarred peppers, cook briefly, and pour in tinned tomatoes and 800ml of stock. Boil, then simmer on low heat, stirring for 15 minutes. Stir gently from the edges towards the center occasionally. After 15 minutes, add mussels, clams, prawns, and if needed, a splash more stock. Cook and stir until shellfish open and prawns turn pink. Finally, add squid, green beans, parsley leaves, lemon juice, and cook for 5 more minutes. Discard any unopened clams or mussels. Serve with lemon wedges and a side salad.

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