Spanish seafood rice

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.

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.

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.