Directions
Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

1. Place the saffron threads in a heavy-based saucepan over medium heat and stir until they begin to give off an aroma. Add the stock and bring to the boil. Remove the pan from the heat, cover and set aside to infuse.
2. Slice the squid into thin strips. Set aside.
3. Heat 1 tablespoon of the oil in a frying pan. Add the fish pieces and quickly fry on all sides until lightly browned. Remove and set aside. Add the remaining oil to the pan. Add the garlic, onion and paprika and cook over medium heat for 2 minutes, stirring occasionally. Stir in the red capsicum and cook for about 3 minutes or until softened but not brown.
4. Stir in the rice so all the grains are well coated with oil. Bring the saffron-infused stock to simmering point and add half of it to the rice. Stir, then bring to the boil. Reduce the heat to low and simmer for 5 minutes or until the liquid is almost all absorbed.
5. Add the rice mixture to the stock remaining in the large pan. Gently stir in the tomatoes with their juice, the peas and fish pieces. Arrange the mussels on the top. Simmer for about 5 minutes. Very gently stir in the squid, then simmer for a further 15 minutes or until the rice is tender and all the liquid has been absorbed. Season with pepper.
6. Remove the pan from the heat, cover and leave to stand for 5 minutes. Discard any mussels that have not opened. Sprinkle the top of the paella with the parsley and serve.

COOK'S TIP

Using the stock obtained by boiling the head, skin and bones from any white fish not only adds flavour to a dish but also some nutrients. Any vitamins and minerals that leach out into the water will make a nutritious contribution to the dish.