Polydish city guide
Best Paella in London
What the real thing tastes like
Real ingredients (via TheMealDB): 3 tablespoons Olive Oil, 10 Raw tiger prawns, Bunch Parsley, 100 ml Dry sherry, 500g Mussels, Pinch Saffron, 150g Chorizo, 1 chopped Onion, 3 cloves Garlic, 1 medium Squid, 2 Tomato, 250g Paella Rice…
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step 1 Heat 1 tbsp of the oil in a wide, shallow pan. Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher. Pour over the sherry or wine and 300ml water, season with salt and simmer for 10 mins to make a stock, mashing the prawn heads as they cook. step 2 Scatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open. Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron. Let the saffron steep in the stock – you will need 700ml in total, so top up with water if needed and give everything a good stir. Pick the mussels out from the colander, then set aside. step 3 Wipe out the pan and add the rest of the olive oil. Sizzle the chorizo until it releases its oil, then add the onion and garlic and cook until softened. Add the squid and turn over until it turns white. Add
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