Seafood Rice Paella Style

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Squid		120-150g
Mussels		6
Prawns		4
Clams		6
Peppers (any 2 colours)		1/4 each
Garlic		2 cloves
Salt & pepper		as required
Fish stock		500ml
Cherry tomatoes		4-6
Bay leaf		1
Saffron		a pinch
Rice		for 2 people

Method

Cook

35min

Put the saffron in the fish stock and keep aside to infuse.

Wash the mussels and remove the beard. Wash away any sand from the clams.

Put the squid, mussels, clams and prawns in an oiled frying pan and cook for 1 minute. Add the roughly chopped peppers and cherry tomatoes and fry further for 2-3 minutes.

Add the unwashed rice (risotto or short grain) and fry until it becomes half translucent.

Add the fish stock from Step 1 and the bay leaf and put the lid on. Simmer for 2 minutes on medium heat. Turn the heat off and steam with the lid on for 20 minutes on residual heat. It's now ready to serve.

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