(1lb) mussels in their shells, scrubbed and beards removed
225g
(8oz) raw tiger prawns, with shells on
1
lemon, cut into wedges
Directions
Step 1
Heat the oil in a large frying pan. Fry the garlic and onion for 5min, add the paprika and pepper and cook for 2min.
Step 2
Stir in the saffron and passata and cook for 2min. Add the rice and stir until trans-lucent. Pour in one-third of the stock, bring to a simmer and cook for 5min until most of the liquid is absorbed. Add half of the remaining stock and cook, stirring, for 5min.
Step 3
Add the squid, mussels and prawns and stir. Pour in the remaining stock and cook for 10min, stirring occasionally, until almost all the liquid is absorbed.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
