Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 cup (200g) arborio rice
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 cups (950 ml) chicken or seafood stock
  • 1/2 teaspoon saffron threads
  • 200g chorizo, sliced
  • 200g raw prawns, peeled and deveined
  • 200g mussels, cleaned
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving

Instructions:

  1. Heat olive oil in a paella pan over medium heat.
  2. Sauté onion and garlic until softened, about 3-5 minutes.
  3. Add red bell pepper and chorizo, cooking until chorizo is slightly browned.
  4. Stir in arborio rice, paprika, salt, and pepper, cooking for 2 minutes until rice is lightly toasted.
  5. Gradually pour in the stock and add saffron threads.
  6. Increase heat to high; boil for 5 minutes.
  7. Lower heat to medium; simmer for about 15 minutes without stirring, allowing a crust to form.
  8. Nestle prawns and mussels into the rice; cover and cook for another 5 minutes until seafood is cooked through.
  9. Remove from heat; let rest for 5 minutes before serving.
  10. Garnish with parsley and serve with lemon wedges.