Seafood Paella by Andrew McLean | Flint and Flame

Ingredients

• 400g Paella rice
• 2 tsp smoked paprika (to taste)
• Around 150g chopped or sliced jarred red and yellow peppers
• 1 litre of chicken or vegetable stock
• A pinch of saffron
• 2 small onions chopped
• 2 garlic cloves finely chopped
• 4 medium size chopped tomatoes (or a 400g tin of chopped tomatoes)
• 1 bunch of trimmed asparagus
• Fresh mussels (enough for 4 people)
• Fresh uncooked tiger prawns (enough for 4 people)
• Fresh uncooked large shell on prawns (enough for 4 people)
• 25 ml sherry vinegar
• 3 tbsp of good quality olive oil
• Small bunch of flat leaf parsley.