Smoky Summer Paella

Step by step

Method

1. 1

   Heat the olive oil in a paella pan or large deep frying pan.

2. 2

   Add the onion, garlic and peppers and cook for about 5 minutes, until softened, stirring occasionally.

3. 3

   Stir in the rice until all the grains are nicely coated with oil and are glossy.

4. 4

   Pour in the wine, bring to the boil and allow to bubble and reduce until it disappears.

5. 5

   Stir in the chilli flakes, paprika, fish stock, and soaked saffron. Stir well, bring to the boil then turn down the heat and simmer gently for 10 minutes.

6. 6

   Now stir in the tomatoes, smoked mussels and prawns and squid (if using) and cook gently for 5 minutes before finally adding the shrimps and their butter (if using), the peas and tucking the roast smoked salmon in the rice.

7. 7

   Cook for another 5 minutes until heated through. At this stage, almost all the liquid will have been absorbed and the rice in tender.

8. 8

   Scatter the chopped parsley over the top and serve immediately, straight from the pan with a big pile of lemon or lime wedges on the side.

9. 9

   This is messy food, so have plenty of napkins around.