Paella with prawns, cuttlefish and clams

SERVES 4-6 // PREP TIME 20 MINS // COOK 40 MINS

Pinch of saffron

2 litres fish stock

60 ml (¼ cup) extra-virgin olive oil

1 red onion, finely chopped

3 garlic cloves, crushed

285 gm piquillo peppers (see note),

drained, halved

1 tsp each sweet and smoked paprika 2 dried chorizo, halved lengthways,

thinly sliced

2 cups (400gm) Calasparra rice (see

note)

12 pipis, purged

12 green king prawns, peeled and

deveined, tails intact

3 baby squid (100gm each), cleaned, hoods cut into rings, tentacles halved Baby parsley and lemon wedges, to serve 1 Place saffron and stock in a large saucepan over high heat. Bring to the boil, remove from heat, cover and keep warm until ready to use.

2 Meanwhile, heat a large 35cm paella pan or large frying pan over high heat. Add oil, onion, garlic, peppers, paprika and chorizo, and cook, stirring until onion begins to soften and chorizo starts to brown (5 minutes). Add rice and stir until coated then spread evenly over base of pan. Pour in 1.2 litres stock.

3 Reduce heat to medium-low and cook, without stirring, for 20-25 minutes until the rice is three-quarters cooked. Increase heat to medium, scatter pipis, prawns and baby squid evenly over rice (make sure you push them down into the rice so that they cook) and cook until pipis have opened, and prawns are cooked (7-8 minutes). Discard any unopened pipis. 4 If paella gets a little dry top up with remaining stock. You want to form a caramelised crust on the bottom of the pan. Scatter over parsley and serve with lemon wedges.

Note Piquillo peppers, a Spanish variety of peppers, are available in jars from select supermarkets and delicatessens. Calasparra rice is a short-grain Spanish rice available from Simon Johnson and Spanish delicatessens.