Step 1 of 5
Spanish Seafood Rice
Warm the oil in a large deep pan and cook the onion gently for 6–7 minutes, until soft and translucent.
Step 2
Add the sliced red and yellow peppers with the garlic and cook for 2 minutes more, until the peppers begin to slacken.
Step 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.
Step 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.
Step 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.
