Heat 2 teaspoons of the oil in a large saucepan over medium-high heat. Add the chorizo and cook, stirring occasionally, for 6–7 minutes until it is crisp. Remove from the pan and set aside.
Reduce the heat to medium and add the remaining oil to the pan. Add the shallots and sprinkle with sea salt. Cook, stirring frequently, for 5 minutes, or until soft. Add the garlic, paprika and cayenne and cook, stirring, for another minute. Add the rice and stir to coat the grains with oil. Add the tomatoes, saffron, pepper and stock. Bring to the boil and then reduce the heat to low, cover and cook, stirring occasionally, for 15–20 minutes until the rice is almost tender.
Add the beans, prawns and mussels and return the chorizo to the pan. Cover and cook for another 10 minutes, or until the mussels have opened and the prawns are cooked through (discard any mussels that haven’t opened after this time). Stir through the parsley and season to taste with salt and pepper.
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