(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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
