Easy to cook paella free recipe

  • paella free recipe 
    • A good pinch of saffron
    • 200g fresh mussels, cleaned and scrubbed
    • 2-3 tbsp olive oil
    • 1 medium onion, chopped
    • 2 garlic cloves, chopped
    • ½ each red and green pepper, deseeded and chopped
    • 200g tomatoes, skinned and chopped
    • 400g paella rice
    • Salt and freshly ground black pepper
    • Zest and juice of 1 lemon
    • 1 litre hot fish stock
    • 4 small squid, cleaned and cut in rings
    • 110g shelled peas
    • 3-4 tbsp chopped parsley
    • 110g prawns in shells
    • Wedges of lemon, to serve


Prep time: 20 mins,  Cook 50 mins Serves: 4

1. Put the saffron in a bowl and add 100ml warm water. Set aside to infuse. Place the well-rinsed mussels in a large pan with a small glass of water. Cook for only a couple of minutes until the shells open, tossing occasionally. Discard any shells that don’t open, then drain the liquid into a bowl.

2. In a very large frying pan or paella pan, heat the oil and fry the onion for about 15 minutes until translucent. Add the garlic, peppers and tomatoes. Cook for about 5 minutes, stirring occasionally. Add the rice and stir until well coated in oil, season and cook for 1-2 minutes.

3. Pour in the saffron liquid, lemon zest and juice, strained mussel liquid and 600ml of the stock. Bring to the boil, stirring once or twice, then cover very tightly with foil and a lid, and reduce the heat to the very minimum. Leave to cook, without stirring, for about 30 minutes (or place in the oven at 180°C/160°C fan oven/gas mark 4).

4. After about 30 minutes, stir in the squid, peas, half the parsley and extra stock as required. Cover well again and cook for a further 15-20 minutes (or longer in the oven), checking that it is not drying out. Add the prawns halfway through this stage.

5. Add the mussels in their shells, and sprinkle with the rest of the parsley. Allow the shellfish to heat through and serve with wedges of lemon.

Ideal Home Show Shop tip: 

Paella can be cooked on the hob, on the barbecue, or in the oven, but whichever you choose, avoid stirring during the long, slow cooking, because all you’re doing is letting the moist cooking steam and flavour escape.

Find this great recipe and more in our Ideal Home Show Cookbook.



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