A recipe by Alain Llorca, the owner of an old 16th century mill restaurant where the jet set on the Côte d'Azur has been dining for decades.
Basic Paella Recipe
180 ml water
25g rice wine (sake)
2 small crayfish
1 red bell pepper
2 cl olive oil
30g Jabugo ham
Cook the mussels and crayfish and remove the shells. Cut the pepper into narrow strips. Slice the ham thinly and spread triangles cut from the strips onto cling film. Dissolve the salt and sugar in warm sake. Cut the crayfish in half. Bring the water to the boil, add rice and saffron. Cover pan and cook until the water has evaporated. Leave for another 10 minutes with the lid on. Spread the rice over the pieces of ham, add the crayfish halves, mussels and strips of pepper. Roll up the ham starting with the broad side, press to shape using the cling wrap. Cut the rolls into slices.
Put the olive oil and the water that the mussels were cooked in into a pan. Add a couple of mussels, percebes mussels and small squids and cook for a few minutes.
Pile a purée made of green beans on the plate, add the paella-ham rolls, decorate with cubes of chorizo sausage and strips of red pepper. Pour over the mussel and squid sauce, and sprinkle with olive oil.