Instructions
Heat 1 tablespoon of olive oil in a wide, shallow pan over medium heat. Add the prawn heads and parsley stalks, letting them sizzle until the heads turn a bright pink. Use a potato masher to crush the heads, releasing their deep, oceanic flavors. Pour in the dry sherry and 300ml of water, season with salt, and let the mixture simmer gently for 10 minutes to create a fragrant stock. Keep mashing the prawn heads as they cook to extract maximum flavor. Next, scatter the fresh mussels into the pan. Loosely cover with a lid or a clean tea towel and place over high heat for 3 to 4 minutes, just until the mussels open, releasing their sweet juices. Stir gently to mix these juices into the broth, then carefully pour the entire contents through a colander set over a large bowl containing a pinch of saffron. Allow the saffron to steep, turning the liquid a golden hue; top up with water if necessary to reach 700ml total volume. Remove and set the mussels aside. Wipe out the pan and add the remaining olive oil. Sizzle the chorizo until it releases its vibrant oils, infusing the oil with smoky warmth. Add the chopped onion and garlic cloves, cooking until soft and fragrant. Toss in the sliced squid, turning it over until the flesh becomes opaque white. Add the tomatoes, cooking down slightly for about a minute to concentrate their flavor. Pour in most of your prepared saffron stock, stirring everything together as the mixture comes to a boil. Sprinkle the paella rice evenly over the bubbling stock and give it a single, thorough stir. Boil vigorously for 5 minutes, then reduce the heat to the lowest setting, allowing the rice to simmer slowly without stirring, absorbing the flavorful liquid for 10 minutes. Tuck the prawn tails neatly into the simmering rice and continue cooking for another 5 minutes, turning the prawns gently to ensure they cook through evenly. Stir in the reserved mussels and broad beans or peas for extra color and texture. Taste the rice; if it’s slightly undercooked but the pan is drying out, add a splash more stock and continue cooking. If it feels too soupy, increase the heat briefly to evaporate excess liquid. Once the rice is tender and the liquid mostly absorbed, remove the pan from heat. Cover with a clean tea towel and let it rest for a few minutes, allowing flavors to meld beautifully. Scatter freshly chopped parsley leaves and a little lemon zest over the top, seasoning with smoked salt if desired. Stir gently once more to combine, then serve the paella directly from the pan, garnished with lemon wedges for squeezing over each mouthful. Tip: Use a wide, flat pan to promote even cooking and avoid stirring the rice during simmering to encourage a crispy socarrat (delicious toasted bottom layer). If you can't find paella rice, use Arborio as a substitute, but be mindful of cooking times.
