1 litre chicken stock (or water)
Pinch of saffron
3 tbsp olive oil
1 onion, diced
1 red pepper, diced
3 garlic cloves, sliced
4 chopped tomatoes
100g frozen peas
2 tsp salt
*If you wish to use the squid ink, simple stir in two sachets when you add the rice to the pan
Defrost the prawns, squid and mussels you want to use for the paella, you won’t need all of it for this portion.
Bring the stock to the boil. Remove the heads from the prawns and add to the stock, turn the heat right down to barely simmering and leave for 30 minutes to infuse.
Meanwhile devein the prawns by using a pair of scissors to cut down the back through the shell and pull out the dark vein. I like to leave the shell on the prawns for cooking.
Strain the stock and stir in the saffron.
Heat the olive oil in a paella pan or skillet and fry the onion, garlic, red pepper & tomatoes until soft. Transfer to a blender and blend until smooth.
Add 600g of Bomba paella rice to the pan, fry stirring for a minute, then stir in the red pepper mixture. Add the stock and the frozen peas. Cover and cook on a low heat for 15 minutes.
Arrange the seafood on top of the rice, cover again and cook for a further 10-12 minutes or until the prawns are cooked.
Sprinkle with chopped parsley and serve.