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1
Peel the shrimp and set the tails aside.
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2
Put the heads and shells into a large pan of water and simmer for 10 minutes.
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3
Remove from the heat and strain the liquid into a bowl.
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4
Remove the beards from the mussels then scrub under cold running water.
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5
Discard any shellfish with broken shells or which dont shut when sharply tapped.
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6
Put the shellfish in a saucepan or frying pan, add 1/4 cup water, cover and cook over a high heat for 3-6 minutes, until the shells have opened.
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7
Lift out with a slotted spoon, discarding any that remain closed.
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8
Reserve the cooking liquid.
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9
Shell the mussels, reserving a few in shells for the garnish.
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10
Strain the cooking liquid through a muslin-lined sieve into the shrimp stock.
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11
You need 7 cups, so make up with water, if necessary.
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12
Pour the stock into a saucepan and heat gently, but dont allow to boil.
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13
Preheat the oven to 350F Cover the base of a paella pan (or large, heavy frying pan with a metal handle) with oil.
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14
Add the onion and garlic and cook over a medium heat, stirring occasionally, for 7 minutes until lightly browned.
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15
Add the tomato and cook, stirring, for a few minutes.
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16
Reserve a few shrimp for the garnish and add the remainder to the pan with the squid and rice.
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17
Cook, stirring constantly, until the squid is opaque.
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18
Add the shelled mussels, season with salt and pour in the stock.
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19
Gently shake to ensure the liquid is evenly distributed.
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20
Pound the parsley with the saffron, then stir in 2 tbsp water and add to the pan.
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21
Crumble in the stock cubes and gently stir with a wooden spoon.
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22
Add the peas and cook for a few minutes.
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23
Garnish with red pepper, the reserved shrimp and mussels in the shell.
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24
Transfer to the oven and bake for 25 minutes.
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25
Serve with lemon wedges hung over the side of the pan.
