This recipe is typical of the Spanish Paellas, with the actual amounts of each ingredient depending upon what was available in the kitchen at the time, so take quantities as a guide only.
Cooking Method
Clean the mussels and place in a shallow pan. Cover with water and bring to the boil. When mussels are cooked (shells will be open) remove mussels and save the stock.
In a blender place parsley, garlic and some mussel stock and blend into smooth liquid.
In a large shallow fry pan, heat the olive oil and add the chopped onion, capsicum, squid, and baby clams and sauté briskly.
Add the tomato sauce and rice plus 2 cups of mussel stock and the blended garlic and parsley blended mixture. Mix thoroughly and cover and cook on a medium heat until water evaporates (around 20 minutes).
Now arrange the mussels, prawns and green peas over the top of the rice and cover again. Cook on low heat for another 10 minutes.
Before serving place the Paella in a pre-heated oven (180 degrees) for 10 minutes.
| Ingredients | (serves four) |
| Long grain rice (washed) | 80 gm |
| Squid fresh chopped | 50 gm |
| Baby clams | 50 gm |
| Prawns | 100 gm |
| Mussels | 150 gm |
| Onion chopped | 50 gm |
| Green capsicum sliced | 10 gm |
| Green peas (cooked) | 10 gm |
| Garlic | 1 clove |
| Parsley | 20 gm |
| Tomato sauce | 5 tbspns |
| Olive oil | 2 tbspns |
