Serves 4 generously
Prep time: 20 minutes
Cook time: 30 minutes

1 tbsp olive oil
400g Calasparra rice
500g mussels, cleaned
2 king prawns
1 blue swimmer crab, cleaned, quartered
4 baby calamari hoods, cleaned
4 yabbies
2L fish or chicken stock
Salt and pepper
200g fresh or frozen peas
2 lemons, halved
2 limes, halved
Chopped parsley, to garnish

Sofrito
150ml olive oil
15ml sherry vinegar
3 large ripe oxheart tomatoes
½ chorizo sausage
3 pink eschallots, peeled
4 cloves garlic, peeled
4 piquillo peppers
½ bunch thyme, leaves only
½ bunch mint
½ bunch parsley
½ bunch coriander
1 bunch chives
1 tsp saffron threads
1 tsp sweet paprika
1 tsp spicy paprika
1 tsp smoked paprika

1. To make sofrito, place all ingredients in a food processor. Process until smooth.

2. Heat oil in a large paella pan. Add rice. Cook, stirring occasionally, for about 5 minutes or until it changes colour from white to transparent.

3. Stir in 12 tablespoons of the sofrito. Cook for 3 minutes. Add seafood and stock. Season. Cook, over medium heat, without stirring, for about 25 minutes or until stock has been absorbed and rice is almost tender. Reduce heat to low and cook for a further 3 minutes to form a nice ‘soccarrada’ (crust on the bottom of pan). If hob plate is not as big as pan, move pan around a little during cooking to ensure even heat. Add peas and remove from heat.

4. Stand, covered with a tea towel, for 5 minutes. Squeeze over lemons and limes and season. Garnish with parsley. Serve paella warm, not steaming hot.