PRAWN AND MUSSEL PAELLA

Conventionally used in paella, calasparra rice is super absorbent – so it locks in flavour, but also more of the valuable, brainenhancing minerals in your paella’s prawns, such as selenium

INGREDIENTS

4 tbsp olive oil

•3 shallots, diced

•3 garlic cloves, sliced

• 1 red pepper, chopped

• 1 tbsp smoked paprika

• 500g calasparra rice

• 250ml white wine

• 1ltr fish stock

• 500g mussels, cleaned

• 250g raw prawns, in their shells

• 100g broad beans

• juice of ½ a lemon

• handful of parsley, chopped

METHOD

1 | Before you start, preheat your oven to 180°C. Scour your cupboards for a large pan that will fit in the oven (no plastic handles, please), and spoon in the oil. 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 through 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.