Paella (Spanish Seafood)

step 1
Heat 1 tablespoon oil in a wide, shallow skillet. Add the prawn heads and parsley stems and cook until the heads turn pink, then mash them with a potato masher. Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 minutes to make a stock, mashing up the prawn heads as they cook.

step 2
Spread the mussels into the pan, cover loosely with a lid or tea towel, then set over high heat for 3-4 minutes until the mussels open. Stir to release the juice from the mussels, then pour the contents of the pan into a strainer set over a large bowl containing the saffron. Let the saffron sit in the broth; You will need 700ml in total, so top up with water if necessary and stir everything well. Remove the mussels from the strainer and set them aside.

step 3
Clean 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 until they turn white. Add the tomatoes and cook for a minute, then pour in most of the broth, stir everything well and bring to the boil. Scatter the rice over the broth, stir well once, then boil vigorously for 5 minutes. Reduce heat to low and simmer for 10 minutes without stirring until rice has absorbed most of the liquid.

step 4
Add the prawn tails to the rice and cook over low heat for 5 minutes, turning until cooked through. Add the mussels and broad beans or peas. Try the rice; If it's still a little raw but the pan is dry, add a little more broth and continue cooking; If it's too thick, increase the heat to cook off what's left of the broth.

step 5
Once the rice is freshly cooked, turn off the heat and cover with a kitchen towel for a few minutes. Scatter with the parsley leaves and lemon zest, then season with smoked salt if desired. Stir everything once and then serve straight from the pan, with lemon wedges on the side.

foods：
3 tablespoons olive oil
10 raw tiger prawns
bunch of parsley
100 ml dry sherry
500g mussels
A pinch of saffron
150 grams of chorizo
1 onion chopped
3 cloves of garlic
1 medium squid
2 tomatoes
250g rice for paella
100g broad beans
1 lemon zest