Smoky Chorizo & Mussel Paella With Aioli

Boil a full kettle

Peel and finely dice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat, once hot, add the chopped onion and cook for 3-4 min or until beginning to soften

Tip: Cooking for 4 or more? Use 2 pans!

Meanwhile, drain your mussels in a sieve over a large bowl, saving the juices (you'll need them later!)

Peel and finely chop (or grate) your garlic

Combine your mussel juices with 700ml [975ml] [1.4L] boiled water, your ground smoked paprika and chicken stock mix – this is your smoky paella stock

Once the onion is starting to soften, add your diced chorizo to the pan[s] and cook for a further 4-5 min or until crisped

Once crisped, add your arborio rice and cook for 1 min, stirring to coat the grains in the oil

Add 2/3 of the chopped garlic (you'll use the rest later!) and your tomato paste and cook for 30 secs or until fragrant

Once fragrant, add the smoky paella stock a ladle at a time, stirring continuously for 20-25 min or until most of the stock is absorbed and the rice is nearly cooked

Tip: Your rice will be slightly al dente

Whilst the rice is cooking, chop your parsley finely, including the stalks

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut into wedges

Combine your mayo and the remaining chopped garlic (not a big garlic fan? try using less!) in a small bowl

Add a squeeze of lemon juice and a pinch of pepper and stir it all together – this is your aioli

Once the rice is nearly cooked, stir through a pinch of salt, pepper and sugar

Add a knob of butter and half the chopped parsley (you'll use the rest later!)

Increase the heat to high and top the cooked rice with your drained mussels

Cook, covered, for a further 5-6 min or until the mussels are cooked through

Remove from the heat and set aside with the lid on for 2-3 min for the flavours to develop – this is your smoky chorizo & mussel paella