Seafood Paella Recipe | Greendale Farm Shop

Ingredients

• 2 tbsp Olive Oil
• 2 x Greendale 200g Hake Loin, each cut into three evenly-sized pieces
• 75g Picante Chorizo, skin removed and cut into 0.5cm slices
• 2 Red Onions, peeled and thinly sliced
• 2 Red Peppers, trimmed, de-seeded and finely sliced
• 1 Yellow Pepper, trimmed, de-seeded and finely sliced
• 150g Green Beans, trimmed and cut into short, even lengths
• 4 Garlic Cloves, peeled and finely sliced
• 3 tsp Sweet Smoked Paprika
• 1 Saffron threads
• 2 Bay Leaves
• 175g Medium-Grain Rice
• 1 litre hot Stock (chicken, fish or vegetable - a stock cube is fine)
• 500g live Exmouth Mussels or Teignmouth Mussels, well scrubbed and beards removed
• 1 x Greendale Fresh Squid (supplied cleaned and ready to cook), sliced into rings
• 200g Greendale Raw Peeled King Prawns
• Small bunch fresh Flat-Leaf Parsley, chopped (leaves only)
• Sea Salt
• Freshly ground Black Pepper
• Lemon Wedges, to serve