Spanish seafood rice

Ingredients

• 1 tblsp Olive Oil
• 1 chopped Onion
• 1 Red Pepper
• 1 Yellow Pepper
• 2 sliced Garlic Clove
• 250g Paella Rice
• 800ml Vegetable Stock
• Pinch Saffron
• 400g Frozen Seafood mix
• Juice of 1/2 Lemon
• Handful Parsley

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 6–7 minutes until softened but not coloured.
2. Add the peppers and garlic and cook for a further 2 minutes. Stir in the paella rice and cook for 1 minute, mixing well to coat the grains.
3. Pour in the vegetable stock, add the saffron and bring to the boil. Reduce to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally, until the rice is tender.
4. Stir in the frozen seafood and the lemon juice and cook for about 2 minutes, until the seafood is piping hot and cooked through.
5. Serve in warm bowls, scattered with chopped parsley.

instructions_source: editorial-classic