Ingredients

• 1 tbsp olive oil

• 1 onion, finely chopped

• 1 red and 1 yellow pepper, deseeded and sliced

• 2 garlic cloves, sliced

• 2 cups paella rice

• 3 ½ Cups hot vegetable stock (we used Kallo very low salt stock)

• pinch saffron

• 1 pint of Grand Central Oyster Bar New England Clam Chowder

• 1 cup of Seafood Mix (I.E. Baby Shrimp, Calamari, Shucked Oysters)

• juice ½ small lemon

• small handful flat-leaf parsley, roughly chopped

Preparation

  1. Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
  2. Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
  3. Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.