Spanish Seafood Rice

  • Serves 4
  • Prep 10 minutes
  • Cook 35 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 red and 1 yellow pepper deseeded and diced
  • 2 garlic cloves
  • sliced
  • 250g paella rice
  • 850ml hot vegetable stock
  • Juice of half a small lemon
  • pinch of saffron (instead I use turmeric to colour the rice)
  • 400g mixed seafood (I use a mixture of mussels and prawns)
  • small handful of flat leafed parsley roughly chopped

Preparation

  1. Chop and dessed the red and yellow peppers.
  2. Roughly chop the parsley.

The Process

  1. Heat the oil in a large saucepan and soften the onion for 6-7 minutes.
  2. Add the pepper and the garlic, cook for 2 mins more.
  3. Stir in the paella rice and cook for 1 min, stirring to coat.
  4. Pour in the stock, add the saffron and bring to the boil.
  5. Cook uncovered at a gentle bubble for 20 minutes, stirring occasionally until the rice is tender.
  6. Stir in the seafood and lemon juice and cook for 2 minutes or until piping hot and completely cooked through.