Spanish seafood rice

Ingredients

• 14 gOlive oil
• 150 gOnion
• 240 gBell pepper
• 6 gGarlic
• 250 gRice
• 800 mlVegetable broth
• 0.1 gSaffron
• 400 gSeafood
• 25 mlLemon
• 15 gParsley

Instructions

1. 1

   Prepare and sauté vegetables

   • Heat the olive oil in a large saucepan over medium heat.
   • Add the chopped onion and soften for 6–7 minutes until translucent.
   • Add the peppers and garlic and cook 2 more minutes.
   • Stir in the paella rice and cook for 1 minute to coat the grains with oil.
2. 2

   Cook the rice

   • Leave the vegetables and rice in the pan.
   • Pour in the vegetable stock and add the saffron.
   • Bring to the boil, then simmer uncovered at a gentle bubble for 20 minutes, stirring occasionally, until the rice is tender.
3. 3

   Add seafood and serve

   • Stir in the frozen seafood mix and the juice of half a lemon.
   • Cook for 2 minutes more, until the seafood is piping hot and fully cooked.
   • Serve in warm bowls sprinkled with chopped parsley.