This lovely paella is traditional and packed with flavour. Originating from Spain, this incredible dish is enjoyed all over the world and especially by us on the south coast where we can get all the ingredients nice and fresh.
For the mussels, scrub and remove the beard. Tap the mussels gently to check to see if they will close. If they do not close when tapped, discard. Discard any that do not open after cooking.
Personally, I hate picking prawns and mussels out of the paella whilst red hot and having to extract the meat. So I pre-cook them both (steamer) and add them in about half an hour before the end. I also use chicken breasts instead of thighs. - 25 Nov 2014
I absolutely loved this recipe it was the first paella I’ve made although it is my favourite meal I found it the rice cooked a lot quicker in my crock pot - 09 Apr 2018
The rice was still rock solid after more than the time allocated. Unfortunately no good - 29 Jan 2016