Seafood Paella

Ingredients

• • 400g paella or arborio rice
• • 1 onion, diced
• • 1 red capsicum, diced
• • 3 cloves garlic, minced
• • 150g chorizo, sliced
• • 1/2 tsp smoked paprika
• • A pinch saffron threads
• • 1 litre chicken or fish stock
• • 400g canned diced tomatoes
• • 500g prawns, peeled
• • 500g mussels, cleaned
• • 1 cup frozen peas
• • Olive oil
• • Salt
• • Lemon wedges, to serve

Method

1. Heat oil in a large paella pan or wide shallow pan and cook the chorizo until crisp. Set aside.
2. Cook the onion and capsicum in the same pan for 6 minutes, then add the garlic and smoked paprika and cook for 1 minute.
3. Stir in the rice to coat, then add the tomatoes, stock and saffron.
4. Simmer without stirring for 15 minutes.
5. Nestle the prawns, mussels and peas into the rice, along with the chorizo, and cook for a further 8-10 minutes until the rice is tender, the prawns are pink and the mussels have opened.
6. Discard any mussels that haven't opened. Rest for 5 minutes, then serve with lemon wedges.