Seafood Paella

Ingredients:

• a tbsp of olive oil
• 2 onions, chopped
• 2 cloves garlic, crushed
• 375 grams long grain white rice
• 1 liter chicken stock
• a pinch of saffron threads
• 250 grams squid, cleaned and cut into rings
• 185 grams smoked ham, sliced
• 250 grams chorizo de bilbao, sliced
• 440 grams can peeled tomatoes, undrained and mashed
• 315 grams white fish fillet, cubed
• 250 grams medium sized prawns, shelled and deveined
• 500 grams mussels, scrubbed and beards removed
• 125 grams green peas

Procedure:

1. In a large deep frying pan, heat oil over a medium heat. Add onions and garlic. Stir-fry for 3 minutes or until onions are soft.
2. Add rice. Cook with continuous stirring for 4-5 minutes or until rice is translucent.
3. Put the stock, saffron, squid, ham, sausage and tomatoes into the pan and bring to boil. Reduce heat and simmer, stirring occasionally, for 25 minutes or until rice is tender and liquid is absorbed.
4. Place the fish fillet, prawns, mussels and peas on top of the rice mixture, add a little extra hot stock or water if needed. Reduce heat to low, cover and cook for 10 minutes or until seafood and peas are cooked. Discard any mussels that did not open after 5 minutes.
5. Serve immediately.