SPRING MENU

PAELLA

20ml (⅔fl oz) olive oil
2 onions, chopped
2 cloves garlic, crushed handful fresh thyme leaves
2 teaspoons finely grated lemon rind
4 ripe tomatoes, chopped
525 g (18½ oz) short-grain white rice
pinch saffron threads, soaked in
500 ml (1 pint) water
1¼L (2½ pints) chicken or fish stock
300g (10 oz) fresh or frozen peas
2 red bell peppers (capsicums), chopped
1kg (36 oz) mussels, scrubbed, de-bearded
500g (17½ oz) firm white fish fillets, chopped
300g (10 oz) peeled uncooked shrimp (prawns)
200g (7 oz) scallops
3 calamari, cleaned, sliced
4 teaspoons chopped fresh parsley

Preheat slow cooker to a high heat level. Add the oil and the onions and stir, then add the garlic, thyme, lemon rind and tomatoes and cook for 15 minutes.

Add the rice and saffron mixture