1 tbsp virgin olive oil
225g chorizo, diced
1 large onion, chopped
275g paella rice
Few strands saffron
1.1l fish or chicken stock
Salt and freshly ground black pepper
1 red pepper, deseeded and chopped
100g frozen peas
2 tsp paprika
250g cooked peeled prawns, thawed if frozen
Few fresh mussels, scrubbed
Ready in 1 hour
Heat the oil in a large deep frying pan over a medium heat. Add the chorizo to the pan and fry for 3-4 minutes. Remove from the pan with a slotted spoon and set aside.
Fry the onion in the pan juices for 5 minutes then stir in the rice and saffron and cook while stirring for 1 minute. Pour in the stock, season with salt and freshly ground black pepper and simmer for 20 minutes, stirring frequently.
Return the chorizo sausage to the pan and add the pepper, peas, paprika and prawns. Simmer gently for a further 10 minutes until the rice is nearly tender and all the liquid has been absorbed, stirring occasionally. Top with the mussels and cover and cook for a further 4-5 minutes until the mussels open (discard any that do not open).
Adjust the seasoning to taste then serve from the pan.
Go veggie: Make a vegetarian version by omitting the chorizo, prawns and mussels and replace with a selection of vegetables of your choice; celery, green beans, chopped tomatoes and courgette work well. Use vegetable stock and fry a couple of crushed garlic cloves with the onion to give extra flavour.