Prawn and mussel paella
Mostly used in paella, calasparra rice is highly absorbent – it locks in flavour, but also more of the brain-enhancing minerals in your paella’s prawns, such as selenium. 541kcals / 13g fat / 25g protein / 78g carbs / Serves 6
4 tbsp olive oil; 3 shallots, diced; 3 garlic cloves, sliced;
1 red pepper, chopped; 1 tbsp smoked paprika; 500g calasparra rice (or bomba); 250ml white wine; 1L fish stock; 500g mussels, cleaned; 250g raw prawns, in their shells; 100g broad beans; juice of ½ a lemon; handful of parsley, chopped
1 / Heat your oven to 180C. Add the oil to a large pan that will fit in the oven (no plastic handles). Throw in the shallots, garlic and pepper and sweat the lot with the paprika until soft.
2 / Add the rice and wine. When the wine has been absorbed, slowly pour in the stock and cook on a low heat for 10 mins. 3 / Without stirring, put it all in the oven for 10 mins. Scatter on the mussels and prawns, and bake for a further 3 mins, or until the prawns are cooked and the mussels are open.
4 / Meanwhile, boil the broad beans for 1 min and rinse in cold water. Sprinkle them on top just before serving, along with the lemon juice and parsley.