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Ingredients:
1 lb mixed seafood (shrimp, fish, squid, crab)
2 tbs olive oil
1 large onion, minced
4 tsp minced garlic
4 cups vegetable broth
1 small green bell pepper, seeded and chopped
2 small tomatoes, seeded and chopped
1 tsp saffron powder
2 cups white rice
1 tbs fresh lemon juice
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
1/2 lime
Method:
Clean seafood and if using fresh fish cut into one-inch chunks. Marinate seafood in one teaspoon minced garlic mixed with salt,
black pepper and one tablespoon olive oil. Squeeze juice of a half a lime over seafood and stir to combine. Let sit for about
ten minutes. Wash rice in several changes of water and place in a strainer until ready for use. Heat one tablespoon oil in a
paella pan (a large shallow pan) or saute pan. Add seafood and flash fry for about five minutes. Remove to a bowl. Add a little
extra oil to pan if needed, add onions and garlic and sauté until fragrant. Add tomatoes and green peppers. Toss to combine.
Add rice and turn to coat rice with the flavoured ingredients in the pot. Stir saffron powder into broth, add broth to rice
and bring to a boil. Cover and simmer for about 20 minutes. At this point return the seafood to the pot, adding all the drippings
from the seafood. Cover and cook for about ten minutes more. Sprinkle with lemon juice and parsley. Serves four to six
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