Easy Seafood Paella

Cook the shells of the prawns in 2 litres water. Reserve the tails. In another pot, steam the mussels in 2cm of boiling water for about 5 min, until they open. Discard any that don’t. Strain the cooking broth and mix with the shrimp broth. In a small bowl let the saffron infuse with some of this hot stock. In a paella pan (or heavy-based frying pan), cook the chopped onion in oil. Add chopped garlic, peeled, seeded and diced tomatoes, seeded and diced green pepper. Add the squid cut into rings and, as they change colour and dry a bit, the rice. Stir for 2 minutes. Season, pour the saffron broth and finish covering with the hot prawn/mussel broth. Bring it to a boil, turn down the heat to a simmer and cook for about 20min, adding more broth if necessary. Don`t stir the rice anymore. Add the prawns in the last 4min. Decorate with the red pepper cut in ribbons, chopped parsley, the mussels and the peas. Cover with aluminium foil and rest for about 5 minutes before serving.