Seafood paella with prawns and squid

Ingredients

For 1 serving

• White rice65 g
• Shrimp100 g
• Squid100 g
• Mussels400 g
• Peas50 g
• Bell peppers0.5
• Garlic1 clove
• Chopped tomatoes60 g
• Fish stock250 ml
• Saffron0.1 g
• Extra virgin olive oil10 g
• Lemon0.3
• Saltto taste

Contains: shellfish, fish, celery,

Method

1. Warm the fish stock in a small pan, stir in the saffron and keep it hot over the lowest heat.
2. Scrub the mussels under cold water and pull off the beards, discarding any that are open or broken. Peel the prawns, leaving the tails on, and remove the dark vein along the back. Cut the cleaned squid into rings about 1 cm wide, the pepper into strips without seeds and pith, and chop the garlic.
3. Heat the olive oil in a wide, shallow pan over medium heat and fry the squid, garlic and pepper for 4 minutes, until the squid turns white and opaque.
4. Add the tomato pulp and peas and cook for 2 minutes, until the sauce thickens; then spread the rice evenly over the base.
5. Pour in the hot stock, taste it and season with salt, then cook for 12 minutes without stirring, first over high and then medium heat, until the rice has absorbed most of the liquid.
6. Lay the prawns and mussels on the rice, pressing them in lightly, cover and cook for 6 more minutes over low heat, until the mussels have opened and the prawns are pink; discard any mussels that stay closed.
7. Turn off the heat and rest, covered, for 5 minutes; serve with the lemon wedge to squeeze over.