How to make it

  • Start with a large paella pan, heat the olive oil and add the onion, garlic, peppers and tomatoes.
  • Cook on a medium heat until the vegetables begin to soften.
  • Add the squid and swordfish to the pan and cook for a five minutes, then turn the heat to low.
  • Steam the cockles and mussels until they begin to open. Set aside.
  • Add the rice to the pan, turn up the heat to medium high and mix in the rice well with the fish and get coated with oill. Let the rice cook for 3-4 minutes.
  • Add the broth to the rice slowly and with a slow stir. Cook on a high heat for five minutes then lower the heat.
  • In a mortar, mash the saffron strands with some salt and the parsley, add a spoonful of water and mix well.
  • Add the parsley mixture to the paella pan and mix well.
  • Cook for 10 minutes and stir occasionally.
  • Go back to the mussels and open the shells discarding the half without the mussel in.
  • Add the prawns and cockles to the dish and cook for a further 5 minutes.
  • When the stock is incorporated into the rice, turn off the heat and add the mussels.
  • Cover the dish with foil and allow the paella to rest for a few minutes.
Chopped up veggies and herbs.   Close
Cook veggies.   Close
Add the squid and the swordfish.   Close
Add prawns   Close
Add mussels.   Close
Cover and allow to rest.   Close

Reviews & Comments 3

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    " It was excellent "
    mark555 ate it and said...
    Wonderful! I had this the first time in Seville and fell in love with it. Thank you for posting it.
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    " It was excellent "
    notyourmomma ate it and said...
    Oh my goodness, stunning preparation of one of my favorite foods. wonderful stuff.
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    " It was excellent "
    chefmeow ate it and said...
    Yummy. Great post, great picture, thanks for the post. You have my 5.
    Was this review helpful? Yes Flag

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