Paella

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat 1 tbsp of the oil in a wide, shallow pan. Add the prawn heads and parsley stalks and sizzle until the heads turn pink, then mash with a potato masher.
2. 2Pour over the sherry or wine and 300ml water, season with salt and leave to simmer for 10 mins to make a stock, mashing the prawn heads as they cook.
3. 3Scatter the mussels into the pan, cover the pan loosely with a lid or tea towel, then put over a high heat for 3-4 mins until the mussels just open.
4. 4Stir to release the mussel juices, then pour the contents of the pan into a colander set over a large bowl containing the saffron.
5. 5Let the saffron steep in the stock – you will need 700ml in total, so top up with water if needed and give everything a good stir. Pick the mussels out from the colander, then keep to one side.
6. 6Wipe out the pan and add the rest of the olive oil. Sizzle the chorizo until it releases its oil, then add the onion and garlic and cook until softened.
7. 7Add the squid and turn over until it turns white. Add the tomatoes and cook down for a minute, then pour over most of the stock, give everything a good stir and bring to a boil.
8. 8Scatter the rice over the stock, stir well once, then boil vigorously for 5 mins.
9. 9Lower the heat to the lowest setting and slowly let it simmer for 10 mins without stirring until the rice has absorbed most of the liquid.
10. 10Tuck the prawn tails into the rice and simmer for 5 mins, turning them over until cooked through. Stir through the mussels and broad beans or peas.
11. 11Taste the rice – if it is still a little raw but the pan is dry, add a splash more stock and continue to cook; if it’s too soupy, then increase the heat to cook off the last of the stock.
12. 12Once the rice is just cooked, turn off the heat and cover with a tea towel for a few minutes. Scatter over the parsley leaves and lemon zest, then season with smoked salt if you like.
13. 13ServeStir everything once, then serve straight from the pan, with lemon wedges on the side.