Seafood Paella
Spain’s sunshine in a pan — saffron rice studded with prawns, mussels and rings of squid, cooked until a crisp golden socarrat forms at the bottom. Keep the rice undisturbed once the stock goes in, and let the pan rest before serving. Ingredients 300g Bomba or Arborio rice 200g raw prawns 12 mussels, scrubbed 150g […]