Start by stirring the saffron strands into the stock and setting aside to infuse while you prepare the rest of the paella.

Heat 1 tbsp olive oil in a large frying pan or wok. Add half of the sliced onion and soften for 5 mins.

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.

Once it has evaporated, stir in 300ml of tomato juice with garlic, pepper and 500ml chicken (vegetable) stock.

Season well and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.

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.

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.

Squeeze over the juice of ½ lemon, scatter with a handful of flat-leaf parsley and serve with wedges from the remaining ½ lemon.