Seafood Paella

INGREDIENTS:

1 small onion, roughly chopped
2 cloves garlic, sliced
1/3 cup olive oil
1/3 cup red bell pepper, sliced
1/3 cup celery, sliced
2 cups uncooked white rice
chopped tomatoes
1 Tbsp. chili sauce
Tbsp. MAGGI LAZENBY Worcestershire Sauce
2 bay leaves
paprika
turmeric
cups chicken stock
450g hake, cubed
10 medium prawns, shells on but deveined
10 mussels
cup sliced into rings
fresh parsley or micro greens, to serve


METHOD:

1. Heat oil in a large saucepan, add the garlic, peppers, celery, onions,

turmeric and smoked paprika and saute for 2 minutes.

2. Add the rice and continue to stir for a few minutes until the flavours

infuse into the rice.

3. Stir in the LAZENBY Worcester Sauce, Maggi Chilli sauce, tomatoes

and bay leaves.

4. Add the stock, bring the mixture up to a boil, cover with a lid and allow

to cook for 25 minutes.

5. Add the, fish and prawns then cover and allow to cook. After a further

5 minutes add the mussels.

6. Once the rice, mussels (mussels have opened) and prawns (prawns are

pink) are almost cooked add the squid and cook until tender.

7. Remove the bay leaves and serve with fresh parsley or micro greens.