Paella de Marisco

1. Peel the shrimp, reserving the heads and shells, then make a quick stock by simmering the heads and shells with the crab, bay leaf and the litre of water for 20 minutes; strain and keep the stock hot, discarding the solids but reserving the crab pieces if you wish to serve them.
2. Heat the olive oil in a wide paella pan over medium heat, add the chopped onion with a pinch of salt and cook gently for 5 minutes until soft, then add the garlic and cook for 1 more minute.
3. Stir in the grated tomato and smoked paprika and cook this sofrito down for about 8 minutes until thick, darkened and the oil separates.
4. Add the rice and stir for 1 minute to coat the grains, then pour in the hot stock, crumble in the saffron, season with salt and bring to a brisk boil; spread the rice evenly and do not stir again from this point.
5. Cook over medium heat for about 10 minutes, then nestle the shrimp and the mussels hinge-side down into the rice and lower the heat to a gentle simmer for another 8 to 10 minutes until the rice is just tender and the stock is absorbed.
6. Ensure the shrimp are opaque throughout and every mussel has opened wide; discard any mussels that remain shut, as these are not safe to eat.
7. Turn off the heat, cover the pan loosely with foil or a clean cloth and let it rest for 5 minutes, then serve straight from the pan with lemon wedges.

You'll use: Pan · Saucepan