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Smoky Chorizo, Prawn & Mussel Paella
A smoky Spanish classic packed with prawns, mussels, chorizo, and vibrant sweet smoked paprika — perfect for sharing or a hearty family meal.
Method
- Warm the chicken stock in a pan and add a generous pinch of saffron. Allow to steep and infuse while you prep the paella.
- In a large paella pan or wide frying pan, heat the oil over medium heat. Add the shallot, diced red pepper, and sliced chorizo. Cook for 5-10 minutes until softened and the chorizo releases its oils.
- Stir in the rice and cook for 1–2 minutes to toast slightly. Add 1 more tablespoon of Bart Sweet Smoked Paprika and stir to coat the grains.
- Pour in the saffron-infused stock. Stir once, then leave it alone to simmer gently for around 15 minutes—don’t over-stir; let the crust (socarrat) form at the base.
- After 15 minutes, add the prawns and mussels. Nestle the mussels hinge-side down into the rice. If using crevettes, place them on top now. Sprinkle with a final hit of sweet smoked paprika.
- Cover loosely with foil or a lid and cook for another 8-10 minutes until mussels have opened and prawns are cooked. Discard any mussels that stay closed.
- Squeeze over fresh lemon juice and scatter with freshly chopped parsley to serve. Bring to the table for everyone to dig in.
