You’ll Need
200g king prawns, peeled
200g cooked mussels
250g cooked rice
1 small onion, finely diced
1 red pepper, diced
2 cloves garlic, crushed, 200ml fish stock
1 tbsp olive oil, 1 tsp smoked paprika
½ tsp saffron
1 tsp sea salt
½ tsp black pepper
Juice of half a lemon
1 tbsp chopped parsley
Optional but Dangerous
Chorizo slices
Aioli
Crusty bread
Extra lemon wedges
Cold lager
Method
1 - Preheat your air fryer to 190°C.
2 - Add the olive oil, onion, red pepper, and garlic to a foil tray or heatproof dish.
3 - Air fry for 5–6 minutes until softened.
4 - Stir through the smoked paprika, saffron, salt, and black pepper.
5 - Add the rice and fish stock.
6 - Mix thoroughly until evenly combined.
7 - Return to the air fryer and cook for 8 minutes.
8 - Add the prawns and mussels.
9 - Stir gently through the rice.
10 - Cook for another 6–8 minutes until the prawns are pink, the mussels are heated through, and most of the stock has been absorbed.
11 - Leave untouched for the final 2 minutes so the rice develops those slightly crispy bits around the edges.
12 - Finish with parsley and lemon juice.
13 - Serve immediately with lemon wedges and aioli if using.