• 400g fresh small mussels in shells
• 150ml dry white wine
• 1 tablespoon chopped fresh parsley
• 1.2litres fish stock
• 45ml olive oil
• 1 large onion, finely chopped
• 1 large red pepper, deseeded and finely chopped
• 3-4 saffron strands
• 2 garlic cloves, peeled and finely chopped
• 2 teaspoons paprika
• 350g long grain rice
• Salt and freshly ground black pepper
• 400g raw king prawns or langoustines, shelled
• 125g frozen peas, thawed
• 50g stuffed green olives, thinly sliced
• 100g cherry tomatoes cut in half.

Have ready a paella pan or large deep frying pan.

1. Clean the mussels and remove their ‘beards’ discarding any that do not open when tapped firmly.
2. Put the wine and parsley into a large saucepan. Bring to the boil and add the mussels. Cover with a tight fitting lid and steam for a few minutes until the shells open. Drain reserving the wine and again discard any unopened mussels.
   Shell about half of the mussels and set all of them aside. Pour the reserved wine into the fish stock.
3. Heat the olive oil in the paella pan or frying pan. Add the onion and fry gently for about 5 minutes. Then add the red pepper and fry for a further 5 minutes.
4. Add the saffron, garlic and paprika and cook for just 1 minute before adding the rice and a little salt and pepper.
5. Cook the rice for a few minutes until it becomes slightly transparent. Meanwhile heat the stock to almost boiling.
6. Add about half the stock to the rice mixture. Heat to a simmer and cook for 5 minutes. Pour on the remaining stock and place the prawns or langoustines on top. Simmer gently for about 15 minutes until the rice is cooked, trying to avoid stirring if possible
7. About 5 minutes before the end of cooking add the shelled mussels, peas, olives and tomatoes. Adjust the seasoning and arrange the mussels with shells around the edge of the dish. Serve immediately.

Serves 4