Paella
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In paella, Olive Oil, Raw tiger prawns and Bunch Parsley are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat 1 tbsp of the oil in a wide, shallow pan. Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher. Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 mins to make a stock, mashing the prawn heads as they cook.
- 2Scatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open. Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron. Let the saffron steep in the stock – you will need 700ml in total, so top up with water if needed and give everything a good stir. Pick the mussels out from the colander, then set aside.
Nutrition
- Calories
- 281
- Protein
- 7.7g
- Carbs
- 36.5g
Chef tips
Let it simmer until you hear those signature gentle popping sounds. For a family-friendly kosher version, use fresh white fish such as stone bass or grouper. Add a handful of garden peas at the end of cooking for extra colour and freshness that children love.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In paella, Olive Oil, Raw tiger prawns and Bunch Parsley are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.