Ingredients
- 12 live clams (vongole)
- 80 ml (2 1/2 fl oz/ 1/3 cup) olive oil
- 350 g (12 oz) large raw prawns (shrimp), peeled, tails left on (reserve heads and shells for stock)
- 1 fennel bulb, chopped
- 3 red onions, chopped
- 2 tablespoons tomato paste (concentrated puré)
- 2 bay leaves
- 3 garlic cloves, chopped
- 500 g (1 lb 2 oz) roma (plum) tomatoes, peeled, seeded and roughly chopped
- 1 teaspoon smoked paprika
- 550 g (1 lb 4 oz/2 1/2 cups) short-grain paella rice, such as calasparra
- 125 ml (4 fl oz/1/2 cup) dry white wine
- 2 pinches saffron threads
- 500 g (1 lb 2 oz) firm white fish fillet, skin on, cut into 5 cm (2 inch) pieces
- 1 whole squid (600 g/1 lb 5 oz) , cleaned, skinned, cut into rings (reserve tentacles for another dish)
- 400 g (14 oz) mussels, scrubbed, beards removed
- 1/4 cup flat-leaf (Italian) parsley
- extra virgin olive oil, to serve
- lemon wedges, to serve
Method
1. When buying clams, ask if they have been purged. If not, purge them.
2. Heat 2 tablespoons oil in a shallow saucepan over medium heat. Add the prawn heads and shells and cook, stirring and crushing with a wooden spoon, for 2 minutes. Add the fennel and one-third of the onions, reduce heat to medium-low and cook, stirring frequently, for 8 minutes, or until aromatic.
3. Add 250 ml (9 fl oz/1 cup) water, increase the heat to high and scrape the base of the pan to dislodge any caramelised bits. Stir in 1.125 litres (40 fl oz/4 1/2 cups) water, the tomato paste and bay leaves. Bring to the boil, reduce the heat and simmer for 12 minutes. Strain the stock, you should have 4 1/2 cups. Return to a clean saucepan and keep hot over a medium-low heat.
4. Meanwhile, heat the remaining oil in a 35 cm (14 inch) paella pan or frying pan over low heat, add the remaining onions and stir for 4 minutes, or until softened. Add the garlic and cook for 1 minute, stirring constantly, until just golden. Add the tomatoes and paprika and stir for 4 minutes, until the tomatoes are pulpy.
5. Add the rice and stir for 2 minutes. Add the wine and cook for 1 minute. Add 250 ml (9 fl oz/1 cup) hot stock and scrape the base of the pan to dislodge any caramelised bits. Add the saffron and 750 ml (26 fl oz/3 cups) more hot stock, season, increase the heat to high and bring to the boil. Reduce heat and simmer rapidly for 12 minutes.
6. Add the seafood, except for the prawns, pushing it down into the rice. Cook for 4 minutes. Push the prawns into the rice and cook for a further 4 minutes. If the paella seems to be drying out before it is cooked, ladle over the remaining hot stock, but be aware that the rice should be dry and have a slight crust on the base at the end of cooking (rather than being soupy).
7. Remove from the heat, cover with foil or a heavy cloth and stand in a warm place for 5-10 minutes. (The steam will complete the cooking of the rice.) Top with parsley, drizzle with extra virgin olive oil and serve with lemon wedges.
