For the benefit of those who couldn't make the Spanish Cooking Master Class, here's the recipe for Paella as made by Simŏn Gonzàlez

INGREDIENTS
• Rice (short grain if possible): 3Kg
• Prawns: 3Kg
• Mussels: 2Kg
• Onions: 5 units
• 5 cloves of garlic
• Green peppers: 3 units
• Red peppers: 3 units
• Tomatoes: 6 units
• Peas: 1Kg
• Bunch of parsley
• Olive oil
• Salt and pepper
• Home-made broth: made with the head of the prawns, 5 carrots, 5 leeks, 4 onions, white wine, tomato sauce and water.


HOW TO PREPARE


1) Start by heating the oil in a pot to make the broth. Once warm add the chopped vegetables with the
head of the prawns. Let it cook for about 10 minutes on a high heat until golden.Then add the wine and let it
reduce. Add water and tomato sauce and let it simmering for 30 minutes. Strain the broth with a colander
and correct the seasoning with salt.
2) At the same time, put the mussels in a deep pan with some water. Cover the pan with a lid and put over
a high heat, shaking the pan, until the shells are open. Remove from the heat and discard any mussels that
have no opened. Add the mussel ́s water to the broth.
3) While the broth is cooking, and once the mussels are opened, heat olive oil in a “paellera”. Once
warm, put the vegetables and let them for 20 minutes or so until soft and golden.
4) Add the rice and stir a few minutes before adding the broth. At the same time, we add the saffron and
peas. Let it cook for about 20 minutes
5) Ten minutes before the rice is cooked, garnish the paella with prawns,mussels and parsley finely
chopped. Once the rice is cooked and the broth is reduced, retire the paella pan from the fire, and leave it
rest for about 5 minutes.

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