Paella

Other

Heat the olive oil in a large non-stick frying pan (around 33cm/13in) on high heat. Once hot, fry the chicken for 5 minutes or until golden on the outside. Add the garlic and tomatoes and stir to combine, then add the paprika and fry for a minute until fragrant. Add the slices of squid and stir-fry for around 5 minutes until they start to colour, being careful to not overcook the garlic.

Add the saffron to the hot chicken stock and leave it to infuse for 1–2 minutes, then pour the stock into the pan. Bring the stock to the boil, then gently stir in the rice and season with salt and pepper. Reduce the temperature to a medium heat, give the rice one final stir then leave to cook, uncovered, for 15–20 minutes. Do not be tempted to stir the paella again – you want the caramelised socarrat to form on the base.

Arrange the king prawns, mussels and roasted pepper on the top of the paella in a spiral pattern. Cover the pan with foil, increase the heat to medium-high and cook for a further 5–7 minutes, until the rice is al dente and the prawns have become pink and opaque (the increased heat will also help create the crunchy socarrat).

Remove the pan from the heat and allow the paella to rest for 10 minutes, still covered.

Uncover the paella and serve with the lemon wedges, to squeeze on top.