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  • pinch of saffron threads
  • 2 cups fish or chicken stock
  • 1 cup white wine
  • 2-3 tablespoons extra virgin olive oil
  • 2 squid tubes cut into rings
  • 250g medium green prawns
  • 1 red onion or 5 spring onions chopped
  • 3 garlic cloves chopped
  • 1 cup Calasparra rice (Arborio is a suitable substitute)
  • 1/2 can peeled and chopped tomatoes
  • 3 teaspoons smoked paprika of your choice
  • 12-16 mussels scrubbed with beards removed
  • salt and freshly ground black pepper
  • 1 pimiento cut into long, thin strips


Crush the saffron in a saucer with a little stock and heat with the rest of the stock and the wine. Heat the oil in a paella pan and stir fry the prawns and squid until cooked through, remove from the pan and keep warm. Add the onion and garlic to the pan and cook until translucent. Add the Calasparra rice, stir to coat with the oil and heat for a few minutes. Add the paprika, tomatoes, stock and wine. Bring to the boil and cook for 8-10 minutes. Rotate the pan as necessary. Season and reduce heat and cook for another 8-10 minutes. While cooking steam the mussels open in a little wine in a covered saucepan over a high heat. Stir the squid and prawns through the paella and arrange the mussels and pimientos over the top, cover with foil and leave to sit for 5 minutes before serving.

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