Ingredients

• 3 tbsp olive oil
• 1 onion
• diced
• 2 garlic cloves
• finely chopped
• 1 red pepper
• finely diced
• 4 ripe tomatoes
• chopped
• 2 sprigs fresh thyme
• 2 tsp smoked paprika
• 175ml/6fl oz white wine
• 500g/1lb 2oz hake
• cubed
• 300g/10½oz baby squid
• sliced
• 400g/14oz paella rice
• 1.5 litre/2½ pints fish stock
• 1 tsp saffron strands
• 12 prawns
• head removed shell and tail on
• 300g/10½oz mussels
• 350g/12oz clams
• 150g/5½oz peas
• 2 lemons
• 1 juiced and 1 sliced
• 2 tbsp chopped flatleaf parsley
• 2 tbsp extra virgin olive oil

Directions

• Heat a large paella pan or frying pan and add the olive oil. Once hot
• add the onion
• garlic and pepper and cook for 1-2 minutes.
• Add the tomatoes
• thyme and smoked paprika and cook for a couple of minutes
• then add the wine and cook until the volume of liquid has reduced by half.
• Add the hake and baby squid and stir.
• Tip in the rice
• stir and add the stock and saffron.
• Cook for 10-15 minutes
• or until the rice is tender and the liquid has nearly all absorbed.
• Add the prawns
• mussels and clams and cook for 3-4 minutes.
• Stir in the peas and lemon juice and season with salt and pepper.
• To serve
• stir in the parsley
• place the sliced lemons on top and drizzle with olive oil.