Ingredients

• 2 cups short-grain rice
• 500g mixed seafood (shrimp, mussels, squid)
• 1 onion, diced
• 2 tomatoes, diced
• 4 cups seafood stock
• Pinch of saffron
• 1 cup peas
• Lemon wedges

Instructions

1. Sauté onion and tomatoes in large paella pan
2. Add rice and saffron, toast briefly
3. Pour in hot stock and simmer
4. Arrange seafood on top of rice
5. Add peas
6. Cook without stirring until rice is done
7. Serve with lemon wedges