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1
To start, heat the Paella pan over high heat with a good slug of olive oil and brown the chorizo, about 3 minutes.
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2
Lower the heat to medium and add onion, garlic and sweat until opaque, approximately 5 minutes. Add smoked paprika, bell pepper, tomato, a pinch of salt and pepper and saute until most of the tomato moisture has evaporated, 5 minutes. This mixture is your Sofrito.
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3
Add the rice to the Sofrito and stir until well coated and glistening, cook for a couple of minutes.
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4
Pour in stock and saffron blend and stir for one minute. Distribute the rice, so that there is an even layer over the entire pan using a spoon or shaking the pan, as you will not be stirring the Paella again.
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5
Bring the Paella to a boil and then simmer over medium heat until the rice begins to appear through the stock.
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6
When the rice has appeared through the stock, add the firm white fish and continue to cook. The entire cooking time for the rice should be around 20 minutes, you want the rice tender and all the stock absorbed. If the stock has been absorbed and the rice is still not cooked add more stock.
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7
With approximately 5 minutes left of cooking time add your shrimp/prawns.
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8
With around 3 minutes remaining add the mussels and clams, cover until they have opened. At this point your rice should have absorbed all of the stock and be tender.
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9
Garnish with lemon wedges, parsley and serve in the middle of the table. Traditionally everyone eats out of the same dish, each eating their section, however serving to individual plates works well too. Enjoy!
