In a heavy based pot add a little olive oil and the crab shells and roast well until bright red and starting to smell amazing
Flame the brandy with the shells until all the alcohol has burnt off
Add the butter, miso paste, tomato paste, lemon juice and the paprika
Cook for 15 minutes until the butter is well infused with flavour before straining the butter off and allow to cool to room temperature
Using a whisk, whip the cooled butter until smooth and fluffy, leave to one side.

. In a large paella pan, sear the chorizo, vegetables, chicken, corn, prawns, Cajun spice, crab claws and red chilli
Add half the wine to deglaze the pan, add the rice and saffron into the pan and continue cooking until the rice starts to crackle
Add the chicken stock, lemon juice, tomato Passata and a knob of butter, toss well and place into the oven at 180°C for 20 -25 minutes until the rice starts to get crispy around the edges
To steam the mussels - bring half a glass of wine mixed with half a glass of water to the boil, add in the mussels and steam with the lid on until mussels are opened
Remove the paella from the oven and garnish with the mussels spooning a little of the cooking liquid on top
Top with parmesan and dollops of crab butter and a squeeze of fresh lemon juice
Serve with roast corn cobs and crumbled feta

Seafood Paella

The Result