Seafood Paella


4 cups calasparra rice
1/2 cup extra virgin olive oil
1/2 cup queen green olives
1/2 cup kalamata olives
pinch of saffron
1 chorizo sausage, sliced

1 tbsp smoked paprika
1 cup pippis
10 black mussels
8 cups vegetable stock

12 prawn cutlets
200gm calamari, finely sliced
12 king prawns, deveined

1 red pepper, roasted on the BBQ, skin and seeds removed
1/2 onion
1 clove garlic
1/2 bunch coriander


Put the paella pan on a high heat, pour in the olive oil and fry off the sofrito, stirring it around the pan. Season with some salt. Add the olives, saffron, chorizo and the rice and stir, making sure the rice is coated by all the spices and the oil.

Add the mussels and the pipes and pour in enough vegetable stock so that its about 1cm above the rice. Put a lid on the pan and allow it to cook for 10 minutes.

Take the lid off and add the prawns, prawn cutlets and calamari, season with some salt and leave to cook for another 10 minutes with the lid back on, until the seafood is cooked through.

Blitz the ingredients in a food processor