Recipes: Main Courses



1 ripe tomato
125 ml white wine
1 red onion – chopped
12-16 black mussels, bearded and scrubbed
125ml Don Carlos olive oil
½ red onions, extra, finely chopped
1 slice bacon, finely chopped
4 garlic cloves crushed
1 red pepper, finely chopped
90g chorizo, thinly sliced
Pinch of cayenne pepper
220g paella or medium grain rice
¼ tsp saffron threads
500ml chicken stock heated
85g fresh or frozen peas
12 raw prawns peeled and deveined
2 squid tubes cleaned and cut into rings
115g skinless firm white fish fillets, cut into pieces
2 tbsp finely chopped flat leaf parsley


Score a cross in the base of the tomato. Place in a bowl of boiling water for 10 seconds, then plunge into cold water and peel away the skin from the cross. Chop the tomato and set aside.

Heat the wine and onion in a saucepan. Add the mussels, cover and gently shake the pan for 5 minutes over a high heat. Remove from the heat; discard any closed mussels and drain, reserving the liquid.

Heat the oil in a large heavy based frying pan, add the extra onion, bacon, garlic and red pepper, and cook for about 5 minutes. Add the chopped tomato, chorizo and cayenne pepper. Season. Stir in the reserved liquid, then add the rice and stir again.

Blend the saffron with the stock, and then stir into the rice mixture. Bring to the boil, and then reduce the heat to low and simmer, uncovered for 15 minutes without stirring.

Put the peas, prawns, squid and fish on the top of the rice. Push them in, cover and cook over heat for 10 minutes, turning over halfway through, until the rice is tender and the seafood is cooked through. Add the mussels for the last 5 minutes to heat through. If the rice is not quite cooked, add the extra stock and cook for a few minutes. Leave to rest for 5 minutes, then add the parsley and serve.

A traditional Spanish dish and reminiscent of many meals out in Spain.