- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red and 1 yellow pepper, deseeded and sliced
Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…
- 2 garlic clove, sliced
- 250g paella rice
- 850ml hot vegetable stock (we used Kallo very low salt stock)
- pinch saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
- juice ½ small lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small handful flat-leaf parsley, roughly chopped
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.
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.
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.