Seafood paella

Servings: 5 servings

Ingredients:
- juice of 1/2 lemon;
- dried parsley and coriander;
- 0.5g saffron strands;
- 2 cubes of chicken stock;
- salt and pepper;
- 1 clove of garlic, chopped;
- 2 tbsps olive oil;
- 1/2 onion, chopped;
- 90g garden peas;
- 1 red pepper, chopped;
- 250g seafood selection (mussels, squid, prawns);
- 200g king prawns;
- 2 fish fillets (I used cod);
- 250g paella rice (or risotto rice).



Chop all the vegetables. Dissolve the chicken stock in 1 litre of boiling water.
Add the saffron strands and mix well. Infuse for 10-15 minutes.
Heat a very large frying pan or wok and add the olive oil.
Add the garlic, onion and pepper. Cook, stirring for a few minutes, until softened.



Add rice to the frying pan and stir-fry for a couple of minutes.
Pour in a quarter of the stock, bring to the boil, then reduce heat and simmer until the stock is absorbed. Add all the ingredients, mixing well.



Add more stock and keep stirring, adding the rest of the stock when necessary.
Cook gently without a lid for about 20 minutes, until the liquid has been absorbed and the rice is tender.
Check seasoning, then serve.