Ingredients

Steps

• Heat a large paella pan and sauté the onion, garlic, and pepper in olive oil for 2 minutes.
• Add tomatoes, thyme, and paprika, then pour in wine and reduce by half.
• Stir in the cubed hake and sliced baby squid.
• Add rice, fish stock, and saffron to the pan.
• Cook for 15 minutes until the rice is tender and liquid is mostly absorbed.
• Add prawns, mussels, and clams, then cook for 4 minutes.
• Stir in the peas and lemon juice, then season with salt and pepper.
• Garnish with parsley, lemon slices, and a drizzle of olive oil before serving.