Easy Seafood Paella

Recipe by Helen Tzouganatos

Ingredients:

3 tbsp extra virgin olive oil

1 onion, finely chopped

½ red capsicum, deseeded and finely chopped

Sea salt flakes and freshly ground black pepper

3 garlic cloves, finely chopped

2 tsp smoked paprika

295g (1 cups) paella rice (bomba or calasparra)

600ml fish or chicken stock

1 large tomato, grated, skin discarded

Pinch of saffron threads

12 large raw prawns, peeled and deveined, tails intact

12 mussels, cleaned and debearded

50g ( cup) frozen peas

Handful of flat leaf parsley leaves, finely chopped

Lemon wedges, to serve

Method:

Place a 30 cm paella pan or frying pan over low heat. Add the olive oil, onion, capsicum and a pinch of salt and sauté, stirring occasionally, for 5 minutes to soften. Add the garlic and paprika and cook for another 30 seconds.

Add the rice to the pan and stir for a few seconds to coat the grains in the oil. Stir in the stock, tomato and saffron and season with a pinch of salt and pepper. Bring to a simmer and cook gently for 10 minutes without stirring.

Place the prawns and mussels in the stock and scatter on the peas. Cover and simmer for 5 minutes. Remove the lid and increase the heat to high. Cook for 2 minutes to achieve the socarrat rice crust on the base.

Remove the pan from the heat, cover and rest for 5 minutes. Scatter on the parsley, drizzle over some extra virgin olive oil and serve with the lemon wedges.