Ingredients
- 1 red pepper, finely diced
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled
- 400g paella rice
- 125ml dry white wine
- 1 tsp smoked paprika
- Generous pinch of saffron threads
- 1l hot vegetable stock
- 4 large prawns
- 4 prepared squid, approx 170g in total, sliced into rings
- Handful flat leaf parsley, chopped
- 1 lemon cut into wedges
- Olive oil
- Sea salt and freshly ground black pepper
1. Heat a couple of tablespoons of olive oil in a large paella pan or frying pan. Add the onion and cook out briefly.
2. Add the chopped pepper and crush in the garlic. Season with a little salt and pepper and cook until softened.
3. Sprinkle the smoked paprika and saffron into the pan. Follow with the rice and stir well so that each grain of rice is well coated in oil.
4. Add the wine and allow to evaporate before pouring in the hot stock.
5. Cover with a lid and leave to simmer gently for 20 minutes. Stir occasionally to prevent the rice from sticking.
6. Five minutes before the end of cooking add the prawns and squid to the pan. Stir, and replace the lid to finish cooking.
7. Just before serving, mix through the chopped parsley and garnish with lemon wedges.
