Seafood paella

Ingredients
4 tbsp Olive Oil
225g monk fish or Cod, skinned and cut into chunks

3 prepared baby squid, body cut into rings and tentacles chopped
1 red mullet, filleted, skinned and cut into chunks
1 onion, chopped
3 garlic cloves, finely chopped
1 red pepper, seeded and sliced
4 tomatoes, skinned and chopped
1 cup Arborio rice
450 ml fish stock
15 ml white wine
75gm frozen peas
4-5 saffron strands soaked in 30 ml hot water
115gm cooked, pealed prawns
8 live mussels, cleaned
Salt and ground black pepper
15 ml chopped fresh parsley to garnish
Lemon slices, to serve
Method
Heat 30 ml of the oil in a paella pan or large frying pan and add monkfish or cod, the squid and the red mullet, if using, to the pan. Stir fry or 2 minutes, then transfer the fish to a bowl with all the juices and reserve
Heat the remaining 30 ml of oil in the pan and add the onion, garlic and pepper. Fry for 6-7 minutes, stirring frequently, until the onions and peppers have softened.
Stir in the tomatoes and fry for about 2 minutes, then add the rice, stirring to coat the grains with oil, and cook for 2-3 minutes.
Pour on the fish stock and wine and add the peas, saffron and the soaking water. Season well and mix.
Gently stir in the reserved cooked fish and squid with all the juices, followed by the prawns, then push the mussels into the rice.
Cover and cook over a gentle heat for about 30 minutes, or until the stock has been absorbed by the rice but the mixture is still moist.
Discard any unopened mussels.
Remove from the heat, keep covered and leave to stand for 5 minutes. Sprinkle with chopped fresh parsley and serve with lemon slices for squeezing over.