Spanish seafood rice

Ingredients

• Olive oil 1 tbsp
• Stock cubes 800 ml
• Fresh parsley
• Bell pepper 1
• Garlic 2
• Lemon
• Onion 1
• Arborio rice 250 g
• Saffron
• Seafood mix 400 g

Method

1. Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
2. Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
3. Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.