Pea and Seafood Paella with Brown Rice and Saffron

Ingredients

• 1 tablespoon olive oil
• 2 large garlic cloves, peeled and finely chopped
• ½ fennel, sliced thinly
• 1 leek, chopped
• ½ tablespoon paprika
• 4 large tomatoes, skinned and chopped
• 300 g brown rice
• a few strands of saffron soaked in 50ml warm water
• 750 ml vegetable stock
• 600 g mixed fish (eg: squid, haddock, monkfish, hake)
• 1 courgette, diced
• 300 g Garden Peas 375g frozen peas
• 24 mussels
• 10 king prawns
• 1 tablespoon flat leaf parsley, finely chopped plus some for garnish
• sea salt and freshly ground black pepper
• lemon wedges to serve