Ingredients

Serves 2
Prep time: 15 mins
Cook time: 25mins

  • 50ml olive oil
  • 4 cloves garlic, sliced
  • 20g Spicy Sausage - nduja (can use sobrasada or chorizo)
  • 3 tablespoons smoked paprika
  • 1 tin anchovies
  • 250g paella rice
  • 300ml white wine
  • 1.5 litre chicken stock (1.5 litre water x 1 stockpot)
  • 1 pinch saffron
  • 100g clams
  • 200g prawns
  • 200g mussels
  • 100g squid, sliced
  • Lemon
  • Parsley

Method

  1. Place the olive oil and garlic in a heavy based pot, cook over a medium heat until it starts to brown.
  2. Add the sliced nduja and allow to break down, cook for 1min. Next add the smoked paprika, and anchovies and cook till it breaks down.
  3. Add the rice and coat in the flavoured oil. Keep over a medium heat for 1min, then add the wine. Once this disappears add the stock and saffron.
  4. Cook over a medium heat until the stick reduces and the rice appears. Shake the pot every minute. It should take approx 8mins for the rice to cook and stock to almost evaporate.
  5. Now add the seafood, place the lid on and shake the pot. Allow to cook for a further 3mins until the mussels are opened and the prawns turn pink.
  6. Finish with some lemon wedges, parsley, more olive oil, smoked paprika and maldon salt.