Next level paella

Ingredients

• 3 tbsp olive oil
• 10 large raw tiger prawns in their shells, heads removed and kept
• small bunch of parsley, leaves and stalks separated, leaves roughly chopped
• 100ml dry sherry or white wine
• 500g mussels
• large pinch of saffron strands
• 150g cooking chorizo, cut into chunks
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 medium squid (about 300g), cleaned and cut into rings with tentacles intact
• 2 ripe tomatoes, roughly chopped
• 250g paella rice
• 100g frozen podded broad beans or peas (or a mixture of the two), defrosted
• 1 lemon, finely zested then cut into wedges
• smoked sea salt (optional)

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