Instruction

• step 1 Heat 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
• step 2 Scatter 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
• step 3 Wipe out the pan and add the rest of the olive oil
• Sizzle the chorizo until it releases its oil, then add the onion and garlic and cook until softened
• Add the squid and turn over until it turns white
• Add the tomatoes and cook down for a minute, then pour over most of the stock, give everything a good stir and bring to the boil
• Scatter the rice over the stock, stir well once, then boil vigorously for 5 mins
• Reduce the heat to the lowest setting and slowly simmer for 10 mins without stirring until the rice has absorbed most of the liquid
• step 4 Tuck the prawn tails into the rice and simmer for 5 mins, turning them over until cooked through
• Stir through the mussels and broad beans or peas
• Taste the rice – if it is still a little raw but the pan is dry, add a splash more stock and continue to cook; if it’s too soupy, then increase the heat to cook off the last of the stock
• step 5 Once the rice is just cooked, turn off the heat and cover with a tea towel for a few minutes
• Scatter over the parsley leaves and lemon zest, then season with smoked salt if you like
• Stir everything once, then serve straight from the pan, with lemon wedges on the side