The real deal — prawns, mussels and squid cooked with saffron and smoked paprika.
Naturally gluten free throughout — just check your fish stock is GF.
If you can't find all the ingredients for the stock, dissolve 3 fish stock pots per 500ml of boiling water — it works well. Turning the heat to medium at the end of step 5 is how you create the socarrat — the caramelised, crispy crust on the bottom of the pan that you get in a proper paella. Don't rush this part. There will be some leftovers which you can eat the following day.