Quick Spanish Paella

Calamari and mussel paella. This recipe follows all the basic rules of paella making but is detailed in all its simplicity, making paella easy. Enjoy

Ingredients:

500g squid rings
1 red pepper, diced finely
1 green pepper, diced finely
1 medium onion, diced finely
4 cloves garlic, finely chopped
2 medium tomatoes, roughly chopped
250g paella rice
chicken stock
1/2 kilo mussels
teaspoon paella seasoning
salt and pepper
chopped parsley to garnish
olive oil



Method
1. Heat a little olive oil in a large paella pan then add the onion and garlic and cook until translucent. Add the peppers and cook for a little longer until they begin to soften then add the tomatoes and continue cooking for 6-8 minutes or so.

2. Add the rice and cook for a few minutes until translucent, then slowly add the stock (about 3 parts stock to one part rice)



3. Add the seasoning and stir once then leave to cook for 5 minutes. Add the squid rings and mussels, cover (with foil or another big pan) and cook for 15-20 minutes until all the stock has been absorbed.

4. Remove from the heat and leave to rest for a few minutes before serving with a chopped parsley garnish.



Delicious!