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Ingredients                                                                                                                                      

2 tablespoons of olive oil
200 grams fresh firm white fish fillets
12 fresh mussels, 12 raw green prawns and 12 scallops
3 lemons
1 onion
2 to 4 cloves of garlic
2 cups of paella or short grain rice
1 cup of white wine
3 cups of chicken stock
½ teaspoon of saffron threads
½ teaspoon of chili powder or a few drops of Tabasco sauce to taste
2 bay leaves
1 each red and green capsicum, deseeded and chopped
salt and paprika to taste
½ cup of corn kernels
½ cup of green peas
15 to 20 cherry tomatoes
fresh chopped parsley

Putting it all together

1.Heat the olive oil in a non stick frying or paella pan. Add garlic, onion and capsicums and cook for 3 minutes or until softened. Add rice, tomatoes, beans and capsicum and cook for 2 minutes. Add stock and saffron, bring to the boil, then reduce heat to low and simmer, without stirring for 15 minutes. Shake pan a couple of times during cooking to stop rice from sticking. Stir in chickpeas and peas and cook for 3 minutes or until heated through.

2.Cut each lemon into 8 wedges. Clean and scrub the mussels, peel and devein the prawns and cut the fish fillets into 4cm (2in) cubes. Gently bring a pan of water to the boil, reduce to a simmer and add a couple of lemon wedges and juice. Now gently poach the seafood in batches for 3 to 4 minutes. Drain the seafood reserving all the liquid and set aside. Discard any mussels or shellfish that haven't opened.

3.On a clean board slice the onion into thin wedges. Peel and crush the garlic cloves. Add the cup of white wine, chilli, paprika, bay leaves, salt and pepper and one ladle of the heated stock and saffron. Continue ladling in the stock one ladle at a time stiring and simmering until all the liquid is absorbed and the rice is tender - as you would for a risotto for approximately 35 minutes. Add the corn and peas to gently cook through. Add in the cooked seafood, stirring through to heat. Now add the sliced cherry tomatoes, continue to heat through stiring gently to combine.

Serving

With the lemon wedges dotted over the paella and sprinkled with freshly chopped parsley
Paella is really a complete meal in itself, although you may wish to serve it with a fresh green salad and some fresh crusty bread.