Seafood Paella

Seafood Paella

Ingredients
800 g of long grain Valencia rice
2 handfuls of clams
2 handfuls of mussels
8 whole squid
2 handfuls of large cleaned prawn
1 diced green capsicum
1 diced red capsicum
1 onion
1 tbsp saffron

Method
1. Bring a large stock pot of water to boil. Add salt, clams and mussels, and boil for 5 minutes.

2. Cut the squid into rings and add to the stock pot. Add the prawn.

3. Simmer for another 10 minutes or until the mussels and clams have opened. Strain into a bowl and set aside.

4. Add the saffron to the stock and stir until it changes colour.

5. Sautee the capsicums and onion in a large fry pan with some olive oil. Season with salt.

6. Turn the heat up to medium-high and put in the stock until 1/2 way up the side of the pan.

7. Then add the rice, little by little, until just barely covered with stock.

8. Turn the heat down to a medium-low, for 20 minutes or until the rice is cooked.

9. Put cooked seafood in at the end.