A Majorcan seafood and chorizo paella

Seafood and chorizo paella

Serves 4

Paella, the quintessential Spanish dish, is a culinary masterpiece that has captured hearts around the world. Originating from the sun-kissed regions of Spain, paella is a vibrant reflection of the country's rich gastronomic heritage. In this recipe, we blend the traditional flavours of Mallorca with the boldness of chorizo and the freshness of seafood, creating a Majorcan seafood and chorizo paella that is both authentic and innovative.  

Ingredients 

For the paella

• ¼ heaped tsp saffron threads
• 2tsp sea salt flakes
• 130g chorizo piece, skinned and sliced
• 3tbsp extra virgin olive oil
• 240g brown onions, finely chopped
• 4 garlic cloves, finely chopped
• 400g tomatoes, skinned and chopped
• 16 mussels, prepared
• 800ml-2litres good-quality fish or vegetable stock or a mixture
• 250g paella rice
• 8 medium-large prawns, heads and tails on
• 175g corn on the cob, corn cut off, or 1 can sweetcorn, drained
• 120g thin green beans, tops removed, cut into 3cm pieces
• 600g cod loin, cut into 8 pieces
• 140g roasted red peppers from a jar, drained and sliced
• 1 lemon, cut into wedges, to serve

For the alioli

• 4 garlic cloves, finely grated
• 1 1/2tsp sea salt flakes
• 2 egg yolks
• 180ml extra virgin olive oil
• 1 1/2tbsp lemon juice

Step 1

For the alioli, put the garlic in a bowl with the salt and yolks. Using an electric whisk, add the oil gradually to emulsify the mixture. When the mixture is thick, stir in the lemon juice to taste. Transfer to the fridge.

Step 2

For the paella, finely grind the saffron with 1/2tsp of the salt flakes in a pestle and mortar. Add a few tbsp hot water and leave to soak. Heat a 32-35cm paella pan, add the chorizo and dry-fry over a low heat for a minute or two. Transfer to a place, leaving any oil in the pan. Add the olive oil and onions to the pan, stir-fry for around 4 minutes until softened a little, then add the garlic, tomatoes, saffron and its liquid and mix.

Step 3

Meanwhile, pour 200ml boiling water into a pan set over a high heat, add salt and the mussels, discarding any that don’t close when tapped, and pop the lid on. When they just open, drain into a colander over a bowl to catch the liquid. Set the mussels aside.

Step 4

Add the liquid to the paella pan, leaving any grit in the bowl. Add the stock and simmer. Scatter the rice over the surface, season, stir once and cook on a medium heat for 5 minutes. Add the prawns and cook for 4 minutes, then turn and cook for a few more minutes. Transfer to the plate with the chorizo.

Step 5

Bring a pan of water to the boil with the remaining salt, add the corn and cook for 2 minutes. Add the beans, cook everything for 3 minutes and drain.

Step 6

Add the cod to the paella and cook for 5 minutes, turning once. Add the corn, beans, red pepper, prawns, mussels and chorizo to just heat through, until everything is cooked to your liking. Serve with lemon wedges and the alioli.

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