Seafood paella with shrimp, mussels and squid

Ingredients

For 1 serving

• White rice65 g
• Shrimp80 g
• Mussels600 g
• Squid80 g
• Bell peppers60 g
• Peas50 g
• Tomatoes80 g
• Garlic1 clove
• Saffron0.1 g
• Fish stock300 ml
• Extra virgin olive oil10 g
• Lemon0.5
• Saltto taste

Contains: shellfish, fish, celery,

Method

1. Clean the mussels under cold water: pull off the beards, scrape the shells and discard any broken ones. Put them in a pan with a splash of water, cover and cook over high heat for 4–5 minutes, shaking, until they open; discard any that stay closed. Strain the liquid through a fine sieve into the fish stock with the saffron; heat the stock.
2. Peel the prawns leaving the tails on and remove the dark vein. Clean the squid and cut it into rings, deseed the peppers and cut them into strips, chop the garlic and grate the tomatoes, discarding the skins.
3. Heat the extra virgin olive oil in a wide pan over medium-high heat and fry the squid, garlic and peppers for 5 minutes, until the peppers soften. Add the grated tomato and cook for 3 minutes, until it dries out.
4. Add the rice and stir for 1 minute, then pour in the hot stock, add the peas, adjust the salt and spread everything in an even layer. Cook for 15 minutes without stirring, over high heat for the first few minutes and then medium, until the stock is almost absorbed.
5. Lay the prawns and mussels on top, pressing them in lightly, and cook for 4 more minutes, until the prawns are pink and the rice is dry with a lightly toasted base.
6. Turn off, cover with a tea towel for 3–4 minutes and serve with the lemon cut into wedges.