Prawn-Head Stock Paella with Allioli

Method

1. Remove the heads and body shells from the prawns, leaving the tails on (keep heads and shells for the stock). Cut the squid into 1 cm rings. Debeard and rinse the mussels and discard any that stay open when tapped. Crumble the saffron into 3 tbsp warm water. Mix the mayonnaise, grated garlic, 1 tsp lemon juice and 1 tsp olive oil into an allioli and chill it.

   Add in this stepLarge head-on prawns 6Squid 100 gMussels 6Saffron 1 pinchMayonnaise 3 tbspFinely grated garlic for the allioli ½ tspLemon ⅛Extra virgin olive oil ⅛ tbsp

2. Heat 1 tbsp olive oil in a 18 cm pot and fry the prawn heads and shells over medium-high heat for 3 min, pressing the heads with a spoon to release their juices, until bright red and toasty-smelling. Add the wine and scrape the bottom, then the fish stock, and simmer over medium-low heat for 10 min. Strain, pressing hard, and keep hot.

   Add in this stepExtra virgin olive oil ¾ tbspDry white wine 50 mlFish stock 650 ml

   medium-high heat→medium-low heat

3. Heat the remaining oil in a 26 cm paella pan over medium-high heat. Sear the prawns just 30 seconds per side for colour (they finish cooking later) and set aside. Add the squid to the same pan and fry for 2 min.

   Add in this stepExtra virgin olive oil 2⅛ tbsp

   medium-high heat

4. Add the finely chopped onion and bell pepper and cook gently over medium-low heat for 12 min until soft and sweet. Add the minced garlic for 1 minute, then the grated tomato, and cook until it is thick and dark brick-red with oil seeping out at the edges. Lower the heat, add the paprika and stir for only 10 seconds (it burns easily).

   Add in this stepOnion 60 gRed bell pepper ½Garlic cloves 2Ripe tomato, grated 110 gSmoked paprika ¾ tsp

   medium-low heat

5. Add the rice and stir over medium heat for 2 min to coat it in the oil. Pour in the hot prawn stock, saffron water and salt. Taste: the liquid should be a little saltier than soup. Shake the pan to spread the rice evenly. Do not stir again from now on.

   Add in this stepBomba rice (or medium-grain rice, unwashed) 150 gSalt ½ tsp

   medium heat

6. Cook over high heat for 5 min, then lower to medium-low heat for 11 min. When about 6 minutes remain, push the mussels into the rice hinge-side down and lay the prawns on top. If the pan is bigger than the burner, turn it every 2 to 3 minutes so it cooks evenly.

   high heat→medium-low heat

7. Turn up to high heat for 1 min to form the socarrat. You want a crackling sound, a toasty smell and a crisp resistance when you scrape the edge with a spoon. If it smells burnt, take it off the heat at once.

   high heat

8. Cover with a clean kitchen towel and rest for 5 min. Discard any mussels that did not open, scatter the parsley and serve with lemon wedges and the allioli.

   Add in this stepChopped flat-leaf parsley 1 tbspLemon 0.4