Spanish Seafood Rice

Ingredients

• 1 tbspolive oil
• 1onion, chopped
• 1red pepper, sliced
• 1yellow pepper, sliced
• 2 clovesgarlic, sliced
• 1 1/3 cupspaella rice
• 3 1/3 cupsvegetable stock
• saffron
• 14 ozfrozen seafood mix, defrosted
• 1/2lemon, juice only
• parsley, chopped, to scatter

Method

1. 1

   Warm the oil in a large deep pan and cook the onion gently for 6–7 minutes, until soft and translucent.

2. 2

   Add the sliced red and yellow peppers with the garlic and cook for 2 minutes more, until the peppers begin to slacken.

3. 3

   Stir in the paella rice and turn it through the oil for a minute, so every grain is coated before any liquid goes in.

4. 4

   Pour in the stock, crumble in the saffron and bring it up to the boil. Leave it uncovered at a steady bubble for 20 minutes, stirring now and then, until the rice is tender and most of the liquid has gone.

5. 5

   Fold in the defrosted seafood with the lemon juice and cook for 2 minutes, until everything is steaming hot right through. Serve in warm bowls with the parsley scattered over.

Nutrition per serving