River Cottage

Gently fry chopped onion, garlic and red pepper in olive oil in a paella pan or a deep frying pan.

Stir in rice to coat and add saffron and it's water.

Pour in double the amount of stock and some salt and stir.

Let it bubble and simmer, stirring occasionally to help the rice absorb the liquid, 'til the rice is almost cooked when you can then throw in the mussels,

Adding more stock at any time if necessary.

Next tip in the squid and fish, stir and put the prawns on the top to steam/cook through until all the liquid has been absorbed.

You should now have a paella ready to serve with quartered lemons.

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