Prep time: 15 mins Cooking time: 40 mins Serves 4 4 tbsp extra-virgin olive oil 200g extra-large prawns in shells 100g squid, cleaned and cut into small pieces or rings 1 tbsp smoked paprika 4 medium tomatoes, finely chopped 3 garlic cloves, minced 1 red pepper, chopped 1 small onion, finely chopped 5 saffron threads, crushed and soaked in 4 tbsp hot water for 15 mins 1 litre chicken stock 250g short-grain rice 250g clams or mussels, cleaned
1Heat olive oil in a mediumsize pan over medium-high heat. Add prawns, lightly salt, and cook, turning occasionally, until golden brown, for about 5 mins. Set aside.
2Add squid, paprika, tomatoes, garlic, red pepper and onion to the pan and cook, stirring often, for about 6 mins or until onion is soft. 3Add
saffron, water and chicken stock. Season and bring to a boil. Sprinkle in rice, distributing evenly with a spoon, and cook, without stirring, for 10 to 12 mins or until rice has absorbed most of the liquid.
4Reduce heat to low, add prawns, and clams or mussels. Cook, without stirring, for 5 to 10 mins or until clams or mussels have opened.
5Remove pan from heat, cover with foil, and let it sit for 5 mins before serving. Serve warm.