Ingredients
Directions
- 1
Peel and clean the prawns, mussels and squid.
- 2
Heat the fish stock and leave it to one side.
- 3
Heat the olive oil and butter in a large paella pan or frying pan, medium heat, add the onions, garlic, grated tomatoes and cook until nice and soft. Add the turmeric, salt and pepper.
- 4
Add the squid and the small prawns into the pan and cook for 2-4 minutes or until ready.
- 5
Add the paella rice and mix all the ingredients so they combine all together.
- 6
Add the fish stock into the rice mix and bring the mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth during cooking. Do not ever stir the rice during the cooking process. Cook it for about 15-18 minutes (undercover).
- 7
Add the king prawns, mussels, sprinkle the peas on top and add the red and yellow peppers and continue to cook (cover the pan to cook the prawns) for about 5 minutes more.
- 8
Watch for most of the liquid to be absorbed and the rice at the top nearly tender. If needed you can add 1/4 cup of water to continue cooking.
- 9
Remove the pan from heat and leave aside for more 5 minutes more.
- 10
Garnish with fresh parsley and lemon slices. Serve
