Seafood Paella

INGREDIENTS:

• 1 large squid, cleaned and cut into rings
• 150g mussels
• 8-10 king prawns
• 250g paella rice
• 4tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, sliced
• 1 tin chopped tomatoes
• 1 ltr vegetable or fish stock, hot in a pan
• 1 tsp paprika
• ¼ tsp cayenne pepper
• Tsp of saffron
• 75g frozen peas

METHOD:

1. Take a large frying pan or paella if you have one and place onto a low heat. 
2. Add the olive oil to the pan and gently cook the onion and garlic until soft. 
3. Add the spices and continue cooking for a couple more minutes. 
4. Now stir in the rice and cook until all the rice has coated in the spices. Next add the tinned chopped tomatoes and half of the hot stock and leave to simmer away.
5. Once most of the liquid had absorbed, add the squid to the pan with a ladle of two of the hot stock and simmer again until most of the liquid has absorbed.
6. Now add the tiger prawns, peas and mussels and the remaining of the stock, cover the whole pan loosely with tin foil and leave until the prawns are cooked and all the liquid has absorbed. Serve straight away.