Seafood Paella with Prawns, Mussels and Squid

Method

Method

1. Set up your Charlie

   Light the Charlie with lumpwood charcoal and bring it to 200 to 220°C (390 to 430°F). Put the Charlie roasting tray on a middle-to-lower rack and let it heat up. You want good, steady heat across the base of the tray without sitting it right over the hottest part of the fire.

2. Infuse the saffron

   Put the saffron into a small bowl with 2 tbsp of the listed hot water and leave for 10 to 15 minutes. This helps release the colour and flavour before it goes into the paella.

3. Build the sofrito

   Add the olive oil to the hot roasting tray. If you're using chorizo, add it first and cook until lightly coloured and starting to release its oil, then remove it and put it to one side. Add the onion and fresh red pepper and cook until softened and beginning to colour. Add the garlic and cook for another minute. Add the grated tomato and cook for 6 to 8 minutes, stirring occasionally, until it has reduced and become rich and concentrated.

4. Add the paprika, squid and rice

   Stir in the sweet smoked paprika, followed almost immediately by the squid. Cook for 1 to 2 minutes, then add the rice. Don't let the paprika sit on the hot tray for too long as it can burn and become bitter. Stir until the rice is coated in the sofrito and oil.

5. Add the saffron and stock

   Pour in the fish stock, hot water and saffron with its soaking liquid. Give everything one good stir and spread the rice evenly across the roasting tray. Now leave it alone. Once the stock is in, don't keep stirring the rice as you would with a risotto. Cook for around 15 minutes.

6. Add the prawns and mussels

   Arrange the prawns and mussels across the rice and scatter over the peas. If you're using chorizo, return it to the tray. If you're using roasted red peppers, tuck them across the top now. Cook for another 8 to 10 minutes, until the prawns are cooked through, the mussels have opened and the rice is tender but still has a little bite. Discard any mussels that don't open. If the rice needs a little longer but the tray is getting dry, add extra hot water in 25 to 50ml increments, using up to the 100ml reserve only if needed around the edges rather than pouring it over the seafood.

7. Build the socarrat

   Towards the end of cooking, move the roasting tray a little closer to the heat if needed. Listen for a gentle crackle underneath and use your nose. You're looking for toasted rice, not burnt rice. Don't stir it. That's the socarrat forming underneath.

8. Rest and serve

   Take the roasting tray out of the Charlie and leave the paella to rest for 5 to 10 minutes, uncovered or very loosely covered so the rice doesn't steam itself soft. Finish with plenty of lemon wedges and take the whole roasting tray straight to the table.