Paella from Fish etc.: the ultimate book for seafood lovers by Mark Hix

Name: Paella from Fish etc.: the ultimate book for seafood lovers by Mark Hix
Ingredients: 4 tbsp olive oil; 1 tsp saffron strands or ground saffron; 300 g mussels, washed and debearded, discarding any that stay stubbornly open when tapped; salt and freshly ground black pepper; 150 g fresh (shelled weight) or frozen broad beans, cooked in salted water; 16 pieces of langoustine or raw tiger prawns with the heads on; 700 ml chicken stock 700 ml fish stock (or a good-quality fish stock cube dissolved in that amount of hot water); 2 tsp roughly chopped fresh thyme; 200 g paella or risotto rice; 4 garlic cloves, crushed; 1 large onion, finely chopped; 500 g chicken legs or rabbit hindquarters, chopped into pieces on the bone; 1 tbsp tomato purée; 150 g fresh (shelled weight) or frozen peas, cooked in salted water with a little sugar; 60 g cooking chorizo sausage, thinly sliced

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This is a dish that is often misunderstood when copied, usually because the real thing has never been experienced. What should go into a paella? This depends a

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Ingredients

4 tbsp olive oil
1 tsp saffron strands or ground saffron
300 g mussels, washed and debearded, discarding any that stay stubbornly open when tapped
salt and freshly ground black pepper
150 g fresh (shelled weight) or frozen broad beans, cooked in salted water
16 pieces of langoustine or raw tiger prawns with the heads on
700 ml chicken stock 700 ml fish stock (or a good-quality fish stock cube dissolved in that amount of hot water)
2 tsp roughly chopped fresh thyme
200 g paella or risotto rice
4 garlic cloves, crushed
1 large onion, finely chopped
500 g chicken legs or rabbit hindquarters, chopped into pieces on the bone
1 tbsp tomato purée
150 g fresh (shelled weight) or frozen peas, cooked in salted water with a little sugar
60 g cooking chorizo sausage, thinly sliced