If you are wanting to wow your guests, here is a recipe for the perfect paella for dinner parties! When making this paella, you need to choose the freshest ingredients available, to really bring the dish to life!
Your guests will love being presented with a heaping bowl of seafood and rice, with all the Spanish flavours you could hope for! Serve the paella in a large pan to impress your guests, and they can go around and dish up for themselves.
Here is how to make the perfect paella for dinner parties:
- 4 tbsp olive oil
- 10 large tiger prawns in shells, with heads set aside
- Bunch of parsley, roughly chopped
- 100ml white wine
- 500g fresh mussels
- Pinch of saffron strands
- 150g chorizo, cut into chunks
- 1 yellow onion, finely chopped
- 4 garlic cloves, finely minced
- 1 medium squid cleaned and cut into rings with tentacles (around 300-350 grams)
- 2 tomatoes chopped
- 250g paella rice
- 150g of peas or broad beans or peas, or a mix of the two
- 1 lemon, zested and cut into wedges
- Sea salt to taste
- Place 2 tbsp of the olive oil in a wide, shallow pan. Place the prawn heads and parsley stalks into the pan and fry until the prawn heads turn pink. Smash these with a potato masher and pour the wine over, with 300 ml of water. Season with salt and allow to simmer for 10 minutes – this will be your stock. Continue to mash the prawn heads as they cook.
- Place the mussels in the pan and cover it loosely with a lid. Turn onto high heat for 4 minutes until the mussels begin to open. Stir around for the juice of the mussels to release.
- Pour the contents of the pan into a colander which is set over a large bowl containing saffron strands. Leave the saffron strands to steep in the stock. You should have around 700ml of stock, top up with water if you need to add more. Remove the mussels from the colander and set these aside.
- Wipe the pan down well and add in the remaining olive oil. Add in the chorizo and fry until it releases oil, then add in the garlic and onion and cook these until softened.
- Place the squid in the pan and turn it while it cooks, until it turns white. Add in the tomatoes and allow these to cook for a minute.
- Pour in most of the stock and stir everything together, allowing it to come to a boil.
- Add in the paella rice over the stock and stir well once only. Allow to come to the boil and to boil well for 5 minutes. After 5 minutes, reduce the heat and slowly simmer for up to 10 minutes without stirring. The rice should have absorbed most of the stock.
- Place the prawn tails into the rice, tucking them down. Allow to simmer for 5 minutes, turning them until they are cooked properly. Add in the mussels and peas or broad beans.
- Have a taste of rice, and add in any remaining stock if the rice is undercooked and the pan is dry. Do not add too much to make the paella soupy. Turn up the heat if there is too much liquid and allow it to cook-off.
- Once the rice is cooked through, turn the heat off, and cover the paella with a tea towel for a few minutes. Sprinkle the parsley and lemon zest on top and season with some salt. Stir together once and serve from the pan with lemon wedges on the side.