150 grams chorizo, sliced
1 onion, diced
4 cloves garlic, crushed
1½ teaspoon smoked paprika
1 red chilli, diced
1 bunch of asparagus
1 large pinch of saffron threads
400 grams paella rice
4 cups good-quality fish stock
200 grams raw prawn cutlets
1½ teaspoons salt
12 mussels in shell, scrubbed
500 grams trevally, or other firm fish
350 grams raw banana prawns
½ cup frozen peas
fresh flat-leaf parsley
Fry the chorizo and onions in a medium-sized sauté pan over a moderate heat, for 3–4 minutes or until the onions are translucent. Don’t add any oil to the pan, the chorizo fat will create enough oil for frying. Add the garlic, paprika and chilli and fry for a further 2–3 minutes.
Snap the rough, stalky ends off the asparagus and cut spears into 3 even length pieces. Add to the pan with the saffron threads, rice, fish stock, prawn cutlets and salt. Stir to combine then leave to simmer for 7 minutes, do not stir during this time.
Bring ¾ cup of water to a simmer in a large saucepan. Add the mussels and steam with the lid on for 3–4 minutes. Drain and discard any mussels that do not open.
Reduce the sauté pan heat to low and scatter over the trevally, banana prawns and the peas. Gently push into the rice and cook for a further 12 minutes. Add the mussels, place a lid on top and cook for a further 2 minutes.
Serve paella with lots of chopped fresh parsley and lemon wedges.