Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

In the meantime, peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the onion. 

Zest and halve the lemon. Roughly chop the parsley (stalks and all).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bell pepper and onion to the pan. Fry until starting to soften, 2-3 mins.

Ad the prawns and stir-fry until the prawns are cooked through and the veg is tender, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

While everything cooks, add the mussels and their liquid to a large saucepan with a tight-fitting lid on high heat. Bring to the boil.

Pop the lid on and turn the heat down to medium-high. Cook until piping hot, 5 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.

Meanwhile, in a medium bowl, add the sugar and olive oil for the dressing (see pantry for both amounts) with a squeeze of lemon juice. Season with salt and pepper and mix well. Set aside for later.

Once the veg and prawns are cooked, stir through the tomato puree and garlic. Fry for 1 min more. 

Next, add the red wine stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), honey and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 2-3 mins. 

Once slightly thickened, take off the heat and mix in a good squeeze of the remaining lemon juice, a pinch of the zest and the butter (see panty for amount).

Gently fold in the cooked rice and half the parsley.

When everything's ready, toss the rocket leaves through the lemon dressing.

Share your paella inspired rice between your bowls. Spoon your mussels out of their cooking liquid and arrange over the top of the rice.

Spoon over a couple of spoons per person of the cooking liquid and discard the rest. Sprinkle over the remaining parsley.

Serve with a handful of your dressed rocket and any remaining lemon cut into wedges for squeezing over to finish.

Enjoy!