Soupy seafood rice (Arroz caldoso de marisco)

1. Scrub the mussels and pull off the beards; dice the squid and peel the prawns. Bring the fish stock to the boil with the saffron.

2. Heat the olive oil in a wide, deep pan, fry the prawns for 1-2 minutes and lift them out; then fry the squid for 4 minutes.

3. Add the finely chopped onion, pepper and garlic and cook for 8 minutes, then add the grated tomato and paprika and cook down to a thick sofrito.

4. Stir in the rice, pour in the hot stock, season and cook over medium heat for 12 minutes – this rice is soupier than paella, so there's plenty of liquid.

5. Add the mussels and prawns, cover and cook for 4-5 more minutes until the mussels open (discard any that stay closed).

6. Serve immediately in deep plates, as the rice keeps absorbing liquid as it stands.

Tip: The texture should be somewhere between a soup and a risotto: if it gets too thick, add a little more hot stock.