Spanish seafood rice

Ingredients

• 1 tbsp olive oil
  
• 1 onion
  
  , finely chopped
• 1 red and 1 yellow pepper
  
  , deseeded and sliced
• 2 garlic clove, sliced
• 250g paella rice
• 850ml hot vegetable stock (we used Kallo very low salt stock)
• pinch saffron
  
• 400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
• juice ½ small lemon
  
• small handful flat-leaf parsley, roughly chopped

  Method

  1. Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
     
  2. Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
     
  3. Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.
     Source:  bbcgoodfood.com