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Start by stirring the saffron strands into the stock and setting aside to infuse while you prepare the rest of the paella.
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Heat 1 tbsp olive oil in a large frying pan or wok. Add half of the sliced onion and soften for 5 mins.
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Stir in 1 tsp hot smoked paprika, 1 tsp dried thyme and 300g paella or risotto rice, stir for 1 min, then splash in 3 tbsp sherry or white wine, if using.
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Once it has evaporated, stir in 300ml of tomato juice with garlic, pepper and 500ml chicken (vegetable) stock.
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Season well and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.
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While the rice is cooking on a separate pan ad thee rest of the sliced onion, soften for 5 mins then add the frozen seafood. Splash 3 tbsp sherry or white wine and cook until the wine has evaporated.
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Now stir the seafood mix and peas into the pan with the cooked rice and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender.
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Squeeze over the juice of ½ lemon, scatter with a handful of flat-leaf parsley and serve with wedges from the remaining ½ lemon.