Serves 4, prep time 15 minutes, cooking time 30-40 minutes
INGREDIENTS
3 tbsp extra virgin olive oil
1 chopped onion
1 red pepper, diced
3 garlic cloves, chopped
Salt & pepper
1 tbsp fish sauce
1½ tsp smoked paprika
A pinch of saffron
3 cups of Egyptian rice
750ml chicken stock
1 cup thawed frozen peas
½ cup chopped parsley stalks
4 squid, sliced into 3cm strips
10 fresh prawns, shelled
1 pot cooked mussels, drained (optional)
TO SERVE
½ cup parsley leaves
lemon wedges
METHOD
Wash, trim and slice the squid, place in a bowl and add the fish sauce combined with half a teaspoon of paprika.
In a large deep pan, heat some oil and sauté the onion, garlic and red pepper. Season, then stir in the paprika and saffron.
Next, add the rice and stir.
Pour in the stock, stir and simmer for 20 minutes, or until rice is almost cooked. Add a little water if the rice is too dry.
Stir in the peas and parsley stalks, cover and simmer for 3-4 minutes.
Next, evenly place the squid, prawns and mussels over the rice, cover and allow to cook for five minutes.
Turn off the heat and let the pot stand for ten minutes.
Mix the paella, sprinkle over some paprika, chopped parsley leaves and serve with lemon wedges.