CHARLOTTE CROSBY’S

SEAFOOD PAELLA

STEP 1 Heat the oil in a paella pan, or large, deep frying pan, over a medium heat. Add the onion and garlic then cook for 2–3 mins, stirring to stop them burning. Add the peppers, paprika and cumin and mix well to coat everything. Add the rice and stir gently. Pour in the stock then stir again. Cover with a lid and simmer for 30 mins. STEP 2 Remove the lid, fluff up the rice with a fork and add the seafood, peas and most of the parsley, reserving some to garnish. Mix everything together, cover with a lid then cook for a further 10 mins. STEP 3 Season with salt and pepper. Scatter the remaining parsley on top. Serve with the lemon wedges on the side. Recipe from Charlotte Crosby’s 30-Day Blitz (£16.99, Headline)