Seafood Paella

1 pack mixed seafood

1 medium onion

Half a red pepper

Handful frozen peas

1 clove garlic

2 teaspoons butter

Half a mug of Rice*

1 stock cube – chicken or vegetable

A few strands of Saffron

Half mug of White Wine

Half a mug of Water

Salt and pepper

1. Peel and finely chop the onion

2. Peel and finely crush the garlic

3. Remove the stalk and seeds from the pepper and cut into squares

4. Heat a little water in a saucepan and add the onion, garlic and pepper, cook until softened.

5. Add the butter and allow to melt then add the rice.

6. Stir the rice to coat it in the butter.

7. Add either half a mug of wine and half a mug of hot water or one full mug of hot water.

8. Add the stock cube and saffron (if using).

9. Stir everything then put a lid on the pan, leave until the rice has absorbed all the liquid, about 15 minutes - check occasionally to make sure it hasn’t boiled dry!

10. If all the liquid has been absorbed but the rice is not soft, then add a little more liquid and cook for longer. If the rice is soft but there is still liquid in the pan then remove the lid and boil hard to evaporate the liquid.

11. Stir in the seafood and heat through for about 2 minutes (don’t overdo it or the seafood will go hard!)

13. Serve with chopped parsley.

* Risotto or Arborio rice is best but pudding rice can also work well. Brown rice or basmati rice has a lower GI and will work but will give a dryer texture and may need a bit more liquid and cooking time.