My Mum rustled this up for a dinner party and in true English fashion we cooked it outside in the rain.
Me encanta España y la comida española, especialmente la paella. I'm going to Northern Spain next month and will be virtually taking you to my favourite restaurants and cafes! Keep your eyes peeled in August.
This recipe is kind of my Mum's spin on a traditional Paella de Marisco with a few extra ingredients thrown in.
We have a paella pan and gas burner which we used for this recipe. I think you can pick up a cheap one from Tesco or Amazon.
Time to light the gas burner. You can just about see the little flames.
Start by melting the olive oil and butter together in your pan. Then add the chopped onions and chorizo.
Stir in the cayenne pepper, turmeric, chilli and garlic.
Add the paella rice and stock.
Now resist the urge to stir! It is forbidden.
You can just see the edges starting to caramelise and the rice starting to expand, so do not stir.
Add the peas, peppers and squid as squid takes longer to cook.
I spy Piggy scrounging for rogue peas.
This should cook for 15-20 minutes, add more stock if you need. Then chuck in the rest of the seafood.
Finally, add the olives and parsley and leave to cook for another 5-10 minutes.
This quantity serves 6 very hungry people.
Serve each generous helping with a wedge of lemon and a sprinkle of chopped chilli for an extra kick.
Tastes even better the next day cold!
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.