Cooking time: 1 hour
For the stock, peel prawns and place heads and skins in a saucepan, add the fish bones and heads and boil in a liter of water for about 30-40 minutes.
Meanwhile, in a paellera (paella pan) or flat saucepan, heat four tablespoons of olive oil and fry one chopped clove of garlic until golden.
Add the finely chopped pepper, along with the green beans, then add the grated tomato along with the other finely chopped garlic clove. This is what´s known as sofrito, saute for about 15 minutes and then add the mussels and as soon as the shells open remove them from the pan.
Add peeled prawns and if it's looking dry add a little more oil. Add the rice to the pan and mix through then add the broth (use double quantity stock to the rice) and a few strands of saffron. Bring to the boil and then reduce to a simmer allowing to cook for about 25 minutes. Ten minutes before the dish is ready add the prawns to the paella.
Allow the paella to stand for about 5 minutes and serve with garnishes of lemon.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
