1 small red and 1 small yellow (bell) pepper
spray olive oil
1 onion, chopped
2 garlic cloves, crushed
125g/4oz/½ cup arborio rice
400ml/14fl oz/1¾ cups hot vegetable stock
a pinch of saffron
150g/5oz tomatoes, chopped
a pinch of chilli powder
250g/9oz mixed seafood, e.g. prawns (shrimp), mussels, squid
juice of 1 lemon
2 tbsp chopped fresh parsley
salt and ground black pepper
1 Cut the peppers in half and remove the stalks, ribs and seeds. Cut the flesh into thin strips.
2 Lightly spray a large deep frying pan or paella pan with oil and set over a low heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until it starts to soften. Add the peppers and cook for 5 minutes or until tender.
3 Stir in the rice and cook for 1 minute before adding a little hot stock and the saffron. Bring to the boil, then reduce the heat to a bare simmer and add the tomatoes and chilli.
4 Cook gently, adding more stock as and when necessary, and stirring frequently, for 20 minutes. When all the liquid has been absorbed and the rice is tender, add the seafood. Season to taste with salt and pepper and cook for 10 minutes. If the rice starts to stick to the pan, add more stock.
5 Sprinkle the lemon juice and parsley over the paella, and serve immediately.