Seafood Paella - Ainsley Harriott

Ingredients

• 500ml fish stock
• a large pinch of saffron
• 5 tbsp olive oil
• 1 onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 red pepper, de-seeded and sliced
• 200g ripe tomatoes, chopped
• 1 tsp hot/sweet smoked paprika
• 50ml dry white wine
• 200g Calasparra, Bomba or other short-grain rice
• 150g frozen peas
• 200g baby squid, cleaned and cut into thick rings
• 12 raw tiger (or king) prawns, peeled and de-veined
• 4 large raw tiger prawns, with shells left on
• 150g mussels, scrubbed
• a handful of fresh flat-leaf parsley, chopped
• 1 lemon, cut into wedges