Next level paella - Master recipes

Ingredients

• 3 tbsp olive oil -
• 10 large raw tiger prawns in their shells, heads removed and kept -
• small bunch of parsley, leaves and stalks separated, leaves roughly chopped -
• 100ml dry sherry or white wine -
• 500g mussels -
• large pinch of saffron strands -
• 150g cooking chorizo, cut into chunks -
• 1 onion, finely chopped -
• 3 garlic cloves, finely chopped -
• 1 medium squid (about 300g), cleaned and cut into rings with tentacles intact -
• 2 ripe tomatoes, roughly chopped -
• 250g paella rice -
• 100g frozen podded broad beans or peas (or a mixture of the two), defrosted -
• 1 lemon, finely zested then cut into wedges -
• smoked sea salt (optional) -