Seafood Paella - Caroline Barty

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 onion, peeled and finely chopped
• 1 red pepper, deseeded and cut into thin strips
• 3 large garlic cloves, peeled and crushed
• 100g chorizo, skinned and cut into thin rounds
• 1 heaped teaspoon sweet smoked pimenton
• 1 generous pinch saffron strands
• 200g tinned tomatoes (half a tin)
• 200ml dry vermouth
• 900ml fish stock (see intro)
• 300g prepared raw squid rings
• 400g bomba rice (paella rice)
• 1 kg mussels, prepared (see intro)
• 125g cooked peeled prawns