After The Chefs’ Line Spanish Week, I was inspired to make paella. I roughly followed this recipe from one of the home cooks. I didn’t have any pork, mussels or clams, so changed it up a little. I followed everything else though – including making the stock from the prawn heads and shells. 

Here’s all my ingredients prepped and ready to go.

I don’t have a Paella pan, so I just used a large frying pan. 

And here’s a little video of it all sizzling away.

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And the finished product!

It was delicious! And best of all there was plenty of leftovers – enough for both lunch and dinner the next day.