Seafood paella

Ingredients

• 160 gShort-grain rice
• 200 gPrawns, in the shell
• 200 gmussels, shelled (from about 400 g in the shell)
• 100 gSquid, in rings
• 100 gPeas, frozen
• 100 gPeppers
• 100 gTomato
• 80 gOnion
• 700 mlvegetable stock, hot
• 25 gOlive oil (2 tbsp)
• Saffron, smoked paprika, garlic, lemon, parsley, salt

How to make it

1. Steep the saffron in a little hot stock. Wash the mussels and discard any that are open.
2. Fry the prawns in the oil in the wide pan for a minute a side, then take them out.
3. Fry the onion, pepper and garlic, add the squid and tomato, paprika over the top.
4. Scatter in the rice, toast it briefly, pour in the stock with the saffron, salt, spread it once. From now on do not stir.
5. After twelve minutes lay the mussels, prawns and peas on the rice and simmer for another eight minutes, until the mussels open.
6. Turn the heat up briefly until the base crackles, rest for five minutes. Serve with lemon and parsley.

One tip

Any mussels that stay shut after cooking go in the bin.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.