Restaurant Seafood Paella
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 red chilli, diced
2 red (bell) peppers, seeded and thinly sliced
400g/14oz tomatoes, chopped
340g/12oz/1½ cups paella rice
1 litre/1¾ pints/4 cups hot chicken stock
a good pinch of saffron
500g/1lb 2oz cooked mussels
200g/7oz cooked peeled tiger prawns (shrimp)
300g/11oz squid, sliced
juice of 1 lemon
salt and ground black pepper
1 Heat the oil in a frying pan and cook the onion for 5 minutes or until soft. Add the garlic and cook for 1 minute. Add the red peppers and tomatoes and stir in the rice.
2 Add some of the hot stock and bring to the boil. Season with salt and pepper and stir in the saffron. Reduce the heat to a simmer and cook, uncovered, stirring frequently, until most of the liquid has been absorbed.
3 Add the remaining stock, a little at a time, letting the rice absorb it before adding more – this takes about 25 minutes. The rice should be quite wet and will continue to absorb the liquid. Stir frequently to prevent it sticking to the pan.
4 Add the mussels, prawns, squid and lemon juice. Stir well and cook for 5 minutes to heat through. Season to taste.
5 Divide the paella between six shallow bowls and serve.