Spanish Seafood Paella

Ingredients:

2 tbsp olive oil

1 onion, diced

1 bell pepper, chopped

2 cloves garlic, minced

1 1/2 cups paella rice

1 tsp smoked paprika

Few saffron threads, soaked in warm water

1 can crushed tomatoes

4 cups seafood broth

400g prawns peeled and deveined

400g mussels, cleaned

400g clams

800g hake/kingklip cut into chunks

1/2 cup frozen peas

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Directions:

Sauté Vegetables: In a large pan or paella pan, heat olive oil over medium heat. Add the diced onion, minced garlic, and chopped bell pepper. Sauté for 4-5 minutes until softened.

Prepare Rice: Stir in the rice, smoked paprika, and saffron (with its soaking liquid). Add the crushed tomatoes and seafood broth, bringing the mixture to a simmer.

Cook the Fish: Add the chunks of firm white fish to the pan. Let it simmer for 10 minutes, allowing the rice to absorb the liquid and the fish to cook through.

Add Seafood: Add the prawns, mussels, clams, and peas. Cover the pan and cook for another 5-7 minutes, or until the shellfish have opened and the shrimp is cooked through.