Paella with sea bass, mussels and chorizo

Soak 1 tsp saffron in 500ml warm chicken stock.

Clean 500g mussels.

Remove the skin from 1 beef tomato and dice

Peel 2 carrots and cut in 3 cm pieces

Cut 65g chorizo into small cubes  

Finely slice an onion and a clove of garlic 

Softly fry the chorizo for 2 mins in a wide sauté pan in olive oil, then add the onion and garlic and fry for another 2 mins 

Add the carrots

After 3 mins add the tomato and 150g paella rice, stir well and then add the warm chicken stock 

Bring to the boil, lower the heat and softly boil for about 25 mins.

After 15 mins add 160g sea bass (cut in 3 cm pieces) and 80g frozen peas.

10 mins later add 3 green asparagus, cut into 3 cm pieces

Bring 100ml white wine to the boil in a big pan, then add the mussels. Add the lid and steam for 5 mins. Then drain and discard any shells that did not open.

Hack 10g parsley leaves.

When the rice has absorbed almost all the chicken stock add the mussels and the parsley to the paella

Feeds 2-3

(Recipe from Delicious Magazine and Sneakyveg website)

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