2 Tbsp olive oil
1 onion, finely chopped
1 green pepper, seeded and finely chopped
1 red or orange pepper, seeded and cut into strips
2 carrots, peeled and cut into julienne strips
2 cloves of crushed garlic
2 tomatoes, skinned and finely chopped
1 tsp saffron
350g long-grain rice
1kg mixed seafood (fish, prawns, calamari, scallops, mussels, etc.)
2-3 tbsp fresh coriander or parsley, chopped
200g sugar snap peas, trimmed (forgot to add them to mine)
fresh limes or lemons, cut into wedges
Heat olive oil in a large frying pan. Add onion, green and red peppers and carrots, and fry over a low heat for two minutes.
Add garlic, tomatoes and saffron and fry for three minutes.
Add the rice and stir well to make sure the rice is well coated. Add about 800ml water or seafood stock and bring to the boil. Simmer for 10 minutes.
Add seafood, coriander and sugar snap peas and stir well. Cover and simmer for a further 10 -15 minutes. Add a little water if it gets too dry. The dish is ready once the mussels open and the rice is tender.
Season with salt and freshly ground black pepper, coriander and lemon wedges.