Prawn and Mussel Paella

Serves 4 – 6

• 500-750g fresh clean mussels (fresh)
• 12 green (raw) prawns
• 2 tbsp. olive oil
• 1x chorizo-sliced
• 1x onion- diced
• ½ red pepper/capsicum diced
• ¼ cup frozen green peas
• 1tsp sweet paprika
• 1x can diced tomatoes
• 2 cups Bomba (paella) rice
• 500-600 ml fish stock
• Salt and pepper

Using a paella pan, heat the oil on a high heat and add onion and red peppers, allow to sauté for 2 minutes, season with salt and pepper.

1. To the pan, add the chorizo and brown, stirring slowly, so that both sides crispen.
2. Sprinkle the rice over the top of the chorizo, onion and peppers and ‘dry’ fry for 2 minutes, stirring to allow the rice to absorb all the oils and juices.
3. Once the pan is dry, add the paprika and tinned tomatoes and stir well. Slowly mix in half the stock and cover the pan with foil. Turning the heat down to medium and allow to simmer for 15minutes.
4. Remove the foil and sprinkle the peas on top of the rice and carefully pour in the remaining stock. Do not stir as this will preserve the crispy rice base. Place the mussels and prawns delicately into the rice in a circular pattern. You may like to do a layer of mussels starting from the outside and alternate with the prawns. Cover with foil and cook for a further 10-12 minutes.
5. Squeeze fresh lime over the dish and serve hot.