Seafood paella

Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1h 5 minutes

Serves 4

Ingredients:

• 900ml fish or chicken stock
• a small pinch of saffron strands
• 2 tbsp extra virgin olive oil
• 1 large onion, finely diced
• 2 garlic cloves, thinly sliced 
• 1 tsp paprika
• 200g paella or risotto rice 
• 3 tbsp white wine
• 220g chopped fresh tomatoes
• salt and ground black pepper
• 400g frozen raw mixed seafood, defrosted 
• 200g jar roasted red peppers, sliced
• a handful of frozen peas
• 2 tbsp parsley, finely chopped
• 1 lemon, cut into wedges

Method:

1. Boil the chicken stock, stir in the saffron and set aside.
2. Fry the onion in the oil until soft. Stir in the garlic, paprika, rice and white wine. Stir in the tomatoes, stock and saffron. Season with salt and pepper.
3. Simmer uncovered for 30-35 minutes, stirring occasionally.
4. Fold in the mixed seafood, peppers and frozen peas. Cover with foil and cook for a further 5 minutes or until the rice is tender but still with a little bite, and the liquid is absorbed.
5. Scatter with chopped parsley and lemon wedges.