Seafood Paella

Ingredients

• 1 tbsp olive oil

• 1 onion, diced

• 2 cloves garlic

• 1 pepper, diced

• 1 cup cherry tomatoes

• salt and pepper, to taste

• 1 cup Paella Rice

• 2 cups Shellfish stock

• 1 loose tsp of saffron threads

• 1/2 tsp paprika

• 200g shell on prawns

• 350g half shell mussels

• 1 cup Peas

• Garnish:

• lemon wedges

• parsley, chopped

Directions

• In a large Paella pan, add olive oil. Once hot, add onions, garlic and pepper. Saute until fragrant.
• Add chopped tomatoes, paprika and season with salt and pepper. Stir and cook for about 5 minutes, or until tomatoes become mushy.
• Add rice and saffron threads, and stir until grains are coated. Level out rice evenly in the pan.
• Mix one cube in 200ml water, gently pour in stock, bring to boil them simmer
• Allow to simmer for 15 minutes. No stirring involved after this.
• At the 15-minute mark, some rice should be cooked and peeking over the stock. Randomly place uncooked prawns and mussels all over the pan. Scatter the peas on top.
• Allow to continue cooking for another 5 to 8 minutes, or until the seafood is cooked. If liquid is cooking off faster than rice is cooking, add more stock.
• Turn off the heat, and cover with a lid. Allow to rest for another 5 minutes so rice can fully absorb liquid.
• Garnish with chopped parsley and lemon wedges. Serve