Seafood Paella

Method

1. Start by peeling and dicing the onion and red peppers. Peel the garlic and chop the parsley finely.

2. Next clean the mussels and de-beard them and leave to the side.

3. Using a paella pan, heat the oil over a medium heat and cook the onions. Then add the peppers and garlic and then the wine and stir to deglaze the pan.

4. Add the mussels and the prawns to the pan. The mussels will open up and this allows their juices to run into the pan. Cook over a high heat for a few minutes to reduce the juices and evaporate any water. By adding in the shellfish early on it ensures the seafood is cooked through and allows their juices to infuse the rice.

5. Add the smoked paprika and saffron and stir well to coat. Next pour over the fish stock. Bring to a simmer and add the paella rice evenly across the pan. Stir in and level the rice off and leave the pan now while the rice cooks.

6. Cook over a high heat for around 12 minutes or until the rice is almost cooked cooked then turn the heat down and add the skinless salmon fillets by laying them flat on the top of the paella and submerging them a little.

7. Cook for a further 5-7 minutes or until again the salmon and rice are fully cooked.

8. Take the pan off the heat and add in the chopped parsley, season to taste and garnish with some lemon slices.