Spanish Seafood Rice

This is called Spanish Seafood Rice as opposed to Paella as it is a much-simplified version of a traditional paella. I use a frozen seafood mix here that has been defrosted slowly in the fridge.

Ingredients

1 large onion

2 cloves of garlic

1 red pepper

1 green pepper

Olive oil

200g paella rice or Arborio rice

800ml fish or vegetable stock

A pinch of saffron

400g seafood mix

2 lemons

A small bunch of parsley to garnish

Method

• Peel and finely chop the onion, peel and mince or finely chop the garlic, and de-seed and slice the peppers.

• Heat some oil in a large pan over a medium/high heat, add the onion and garlic and cook gently until softened but not coloured for about 5 minutes. Add in the peppers and cook for a further 3 minutes. Add the rice and stir it around for 2 minutes before adding the stock. Then add the saffron and bring to the boil. Reduce to a simmer and stir occasionally as the rice absorbs the stock.

• When the stock is all absorbed and the rice is plump and tender, add the seafood mix and the juice from half a lemon, and cook for a further 3–4 minutes until everything is completely cooked. Serve in warm bowls with wedges of the remaining lemon and some chopped parsley scattered over.