- onion, finely chop
- 1 red capsicum (red pepper), dice
- 5 garlic, finelly chop
- 2 tbsp fresh flat parsley, finelly chop
- 2 cups of canned peeled tomatoes, mashed with a fork.
Heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the diced red peppers for 5 minutes, stirring occasionally.
Add the sofrito back to the pan along with 1½ cups of Spanish rice and cook for a minute, stirring to coat the grains.
Add 3 cups of heated fish or chicken stock*, 1½ teaspoons sea salt and ½ teaspoon freshly ground black pepper. Stir to combine, and bring to a rolling simmer. Cook for 10 minutes, uncovered without stirring. (To make sure the rice cooks evenly you will need to regularly move the paella pan around the heat source, or you can stradle the paella pan over two burners.)
Lower the heat and continue cooking
Lower the heat to a gentle simmer and cook for a further 15 minutes without stirring. After 15 minutes, turn the heat up to medium-high for a minute or so until you can smell the rice toasting at the bottom, then remove the paella pan from the heat.
Push the reserved shrimp, mussels and squid into the cooked rice, and scatter with half a cup of defrosted green peas. Cover the pan with foil or a clean cloth, and let the paella rest for 10 minutes. Serve with lemon wedges
Present the paella in the pan at the table with lemon wedges on the side for drizzling.