Seafood Paella with Black Rice

Ingredients

• 3 tbsp La Española Olive Oil
• 85g cubed chorizo
• 1 onion, chopped
• Salt and freshly ground black pepper
• ½ tsp saffron
• 1 tsp smoked sweet paprika
• ½ tsp smoked hot paprika
• 2 large fresh tomatoes on the vine, chopped
• 2 cloves garlic, chopped
• 625g fish stock
• 255g black rice, soaked in cold water for 30 minutes, then drained
• 1 sprig fresh rosemary
• 200g jarred red peppers, drained and roughly chopped
• 140g green beans, sliced
• 18 mussels, cleaned
• 12 large prawns
• 200g green beans, sliced thinly
• 140g squid rings
• To serve:
• 1 tbsp freshly chopped flat-leaf parsley
• 1 tbsp La Española Extra Virgin Olive Oil
• Lemon wedges