(Serves 6)

  • 30 ml olive oil
  • 1 red onion, roughly chopped
  • 3 cloves of garlic, finely chopped
  • 1 red pepper, cut into strips
  • 2 chorizo sausages, sliced
  • 500 ml long-grain rice
  • 500 ml white wine
  • 1 ml turmeric
  • 1 ml paprika
  • 2 bay leaves
  • 1 can (410 g) chopped tomatoes
  • 1, 5 litre chicken stock
  • 400 g prawns
  • 200 g mussels on the half shell
  • 5 sprigs of thyme's stripped-off leaves
  • Salt and freshly ground black pepper
  • Handful of parsley, roughly chopped

Heat olive oil in a paella pan. Fry onion, garlic and pepper for about 2 minutes. Add chorizo and fry for 5 minutes. Add rice and fry for about 5 minutes. Add white wine and cook until wine has almost boiled off. Add turmeric, paprika, bay leaves and tomatoes. Add stock spoon by spoon using a large soup spoon. Stir now and then. Add prawns, mussels and thyme about 10 minutes before the rice is cooked. Season with salt and black pepper. The prawns are done when they turn pink. Sprinkle parsley over.

To drink: A young white wine - chenin blanc will do it.