Seafood and saffron rice

Serves: 1

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Total Time: 30

Prep Time: 15

Cook Time: 15

• 225 gram(s) basmati, or 600g cooked rice
• 450 ml chicken, fish or vegetable stock, or water for basmati
• sea salt, black pepper
• 400 gram(s) mussels
• 125 gram(s) baby squid (prepared weight)
• 1 tablespoon(s) extra-virgin olive oil
• 2  shallots, peeled and finely chopped
• 1  chorizo sausage (about 60g)
• diced pinch of saffron filaments
• 1 dash(es) white wine, about 2 tbsp
• 100 gram(s) fresh peas
• 150 gram(s) raw peeled tiger prawns (tail on or off)
• 3 tablespoon(s) coarsely chopped flat-leaf parsley or coriander
• lemon wedges to serve

Method

1. Place the rice in a small saucepan with the stock and a little salt. Bring the liquid to the boil, then cover and simmer over a low heat for 9 minutes. Remove from the heat and leave to stand for 20 minutes.
2. To prepare the mussels, wash them in a sink of cold water, pulling off the beards and discarding any that are damaged or do not close when sharply tapped. If they are very dirty, give them a second rinse. Slice the squid pouch into rings. The tentacles, too, can be used, discarding the head and eyes.
3. Heat the olive oil in a large, heavy frying pan over a medium-high heat, add the shallot and chorizo and fry for several minutes, stirring frequently, until the shallot is softened and the chorizo lightly coloured. Now scatter over the saffron, add a dash of wine, the peas and mussels, cover with a tightly fitting lid and steam for 2 minutes. Stir in the squid and prawns, cover and steam for another 3 minutes, by which time all the ingredients should be just cooked. Add the rice and heat through, turning the mixture as necessary. Depending on the size of your frying pan you may find it easiest to tip everything into a large saucepan and heat it through. Stir in the parsley or coriander, taste for seasoning and serve, accompanied by lemon wedges. Recipe by Annie Bell

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