Paella kit - 1 kit serves 2

Rice, saffron stamens, clams, mussels, chorizo sausage (pork, salt, paprika, skimmed milk powder, rosemary extract, garlic powder, oregano; preservatives: potassium nitrate, sodium nitrite; acidity regulator: sodium citrate), cleaned chopped squid, monkfish fillet, scallops, whole king prawns, Fish stock (Fish bones (Turbot, Halibut, Brill, Black cod, Red snapper, John dory), Olive oil, White wine, Fennel, Celery, Leek, White onion, Garlic, Lemon, Black peppercorns, Fennel seeds, Bay leaves, Parsley, Dill, Tarragon, Thyme.

Instructions

You’ll also need

1/3 red pepper, 1 small garlic clove, 1 lemon, 1 medium onion, half tin chopped tomatoes, 20ml / 1 tbsp olive oil, ½ level tsp paprika, salt & pepper, 1 glass dry white wine

1 Defrost paella pack, ideally overnight in fridge. Put fish stock to one side. Open all other bags and drain.  You might want to cut the scallops in half. Unopened clams (100% safe!) open with a little twist of a blunt knife. Season monkfish. Chop onion and garlic finely. Deseed pepper and chop into strips. Soak saffron in a glass of white wine. Empty the fish stock into a pan and heat gently. Keep it warm.

2 Gently heat olive oil in large frying pan. Cook onions until opaque. Stir in rice, garlic, paprika, red pepper, tomatoes, saffron and its soaking liquid. Bring to boil, reduce to simmer and stir for 5 mins until liquid absorbed.

3 Now add about half the stock, plus wine, squid, monk, sausage (and snails if using). Keep to a simmer for 5 to 10 minutes. Stir gently a couple of times. IT MUST NOT BOIL. You want the rice to be pretty substantially cooked at this point. Give it a little longer if necessary. Review consistency and add some more stock if you think it’s needed, but the final judgement on consistency is in step 6. You want the final paella to be moist but not runny.

4 Precision-cooking your prawns gets a more accurate result than cooking them in the paella. Bring a medium pan of water to the boil then add the prawns. Remove as soon as they turn pink and keep warm.

5 When the mixture is at serving temperature, mix the scallops and clams into it and place the mussels shell-side up on top of the paella. Add a little more stock. Cover with foil and give it about 5 more minutes to bring this shellfish to temperature.

6 Do your final review of the consistency. Does it need more stock? If you have run out of stock, just add water. If it’s too runny, you could cook a little longer, bearing in mind that it would be better to be runny than overcooked. Turn mussels over and arrange them alternately with the prawns in a decorative asterisk. Serve with lemon wedges