TOTAL TIME: 1 HOUR
1 cup white wine
3 cups vegetable stock
1 generous pinch Saffron threads
3 tbsp olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
2 cups Bomba Paella Rice or medium grain rice
1 tsp sweet paprika
1 tsp cayenne pepper
½ tsp chilli flakes
2 large tomatoes, finely chopped
100 g frozen peas
12 large green prawns
Lemon wedges to serve
Add wine and stock to a large saucepan over medium heat and bring to a gentle simmer. Reduce heat and add saffron. Allow to simmer for 30 seconds then remove from heat and cover to keep warm.
Heat a large paella pan or a large deep frying pan over medium-high heat. Add olive oil, then add onion and sauté, stirring frequently for 2 to 3 minutes or until onions are translucent. Add garlic and cook for a further 1 minute, then add rice and stir to coat.
Add wine and stock mixture to the pan, along with paprika, cayenne pepper, chilli flakes, tomatoes, and peas. Stir, then bring to a boil and reduce heat to low, and cook covered, without stirring, for 15 minutes.
Remove cover and arrange prawns on top of the rice and cook for a further 10 minutes or until prawns are cooked.
While prawns cook, steam mussels by putting them in a large saucepan or frying pan with a couple of centimetres of water and cover with a tight fitting lid. Discard any mussels that do not open. Arrange mussels on top of the rice and serve paella with lemon wedges.