Summer seafood paella

Put the rice in a bowl, cover with cold water, then set aside. Heat the oil in a large frying pan, add the onion and soften for 5 minutes over a medium heat. Stir in the garlic, paprika and pepper and cook 4-5 minutes more, stirring occasionally. Mix in the chopped tomatoes and saffron (if using).

Drain the rice and stir into the pan, then pour in the stock. Bring to a simmer and cook uncovered, for 25-30 minutes, stirring occasionally until the rice is almost tender. Add a little more stock or water if needed – it should be saucy, not soupy.

Add the frozen seafood and cover with a lid. Simmer for 5 minutes, turning the seafood until piping hot and the rice is tender. Scatter with parsley and serve.