Spanish seafood rice

Servings: 6  ·  Prep: 1 min  ·  Cook: 31 min

Ingredients

• 1 tblsp vegetable broth
• 1 chopped Onion
• 1 Red Pepper
• 1 Yellow Pepper
• 2 sliced Garlic Clove
• 8¾ ounces Paella Rice
• 3½ cups Vegetable Stock
• pinch Saffron
• 14 ounces Frozen Seafood mix
• Juice of 1/2 Lemon
• handful Parsley

Method

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

Adapted from TheMealDB