Spanish seafood rice

• olive oil↗ tbsp
• onion↗1

  finely chopped

• 1 red and 1 yellow pepper↗

  deseeded and sliced

• garlic cloves↗2

  sliced

• paella rice↗250g g
• hot vegetable stock↗850ml ml

  (we used Kallo very low salt stock)

• pinch saffron↗
• seafood mix400g g

  (we used a bag of frozen mixed seafood, defrosted before use)

• juice ½ small lemon
• small handful flat-leaf parsley↗

  roughly chopped

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.

2. 2

   Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.

3. 3

   Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.