Simple Seafood Paella

Ready-prepared seafood can be bought in small quantities from most supermarket delicatessen counters or from the chilled or freezer section, which is so useful if you're cooking for one. If you buy frozen, allow the seafood to defrost thoroughly in the fridge.

Serves 1

15 ml/1 tbsp frozen diced onion
½ red (bell) pepper, seeded and chopped
1 garlic clove, crushed or 5 ml/1 tsp garlic purée (paste)
A pinch of dried mixed herbs
A pinch of ground turmeric
200 g/7 oz/small can of chopped tomatoes
175 ml/6 fl oz/¾ cup hot (not boiling) vegetable stock
75 g/3 oz/1/3 cup easy-cook (converted) rice
Salt and freshly ground black pepper
100 g/4 oz mixed cooked seafood (prawns, mussels and squid rings)

1. Stir together the onion, pepper, garlic, herbs and turmeric in the ceramic cooking pot. Add the tomatoes and stock. Cover with the lid, switch on the slow cooker to High and cook for 1½ hours.
2. Sprinkle the rice over the tomato mixture and season with salt and pepper. Stir, then re-cover and cook for 45 minutes.
3. Stir in the seafood and cook for a further 15 minutes until the rice is tender and most of the liquid has been absorbed.

Cook's tip
Snip your fresh herbs with scissors, then freeze. You can then use them straight from the freezer.

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