Paella de Marisco

Method

• 1

  Prepare the bisque using the heads and shells of 4 king prawns and 6 langoustines. Place them in a saucepan with the celery, carrot, onion, 1 garlic clove and a generous drizzle of extra virgin olive oil. Cook over a medium heat for a few minutes until lightly toasted, then add 1 litre of water and a pinch of salt. Simmer for 30 minutes, pressing the shells and vegetables from time to time with a wooden spoon to extract as much flavour as possible. Strain the bisque and set aside.

• 2

  Clean the mussels and cook them until they open. Heat a drizzle of olive oil in a large pan with 1 garlic clove and a few parsley stalks. Add the mussels, cover with a lid and cook over a high heat for a few minutes, until the shells have opened. Reserve a few mussels in their shells for garnish, remove the remaining mussels from their shells and set them aside in a bowl. Strain and reserve the cooking liquor.

• 3

  Clean the squid and slice it into rings. Finely chop the onion and the sweet pepper.

• 4

  Heat a drizzle of olive oil in a 35 cm paella pan and cook the whole king prawns and langoustines for about 5 minutes. Remove and set aside. In the same pan, add another drizzle of olive oil and gently soften the onion for a few minutes. Stir in the chopped garlic and the squid, seasoning lightly with salt and black pepper. Add the peeled meat from the king prawns and langoustines used for the bisque, roughly chopped.

• 5

  Stir in the Mutti Finely Chopped Tomatoes, a ladleful of the bisque, the shelled mussels and their strained cooking liquor. Add the saffron, paprika and the sweet pepper.

• 6

  Add the rice and stir well, then pour in the remaining bisque. Give everything one final stir, then do not stir the paella again.

• 7

  Cook for around 16 minutes. Finish by arranging the reserved king prawns, langoustines and mussels on top, then serve with chopped fresh parsley and lemon wedges.