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Sheryl Shard's Seafood Paella
750 ml water
250 g squid, cleaned and cut into rings
250 g firm white fish, cut into cubes

2 T olive oil
2 cloves of garlic, crushed
1 small onion, chopped
1 green or red pepper, finely chopped
250 g of rice
1 tsp saffron or 6-8 saffron threads
salt & pepper
1/2 sm can of tomato paste or 2 fresh tomatoes chopped

100 g cockles or small clams
100 g mussels
100 g de-veined peeled raw shrimp, with tails on (in Spain they put the
shrimp in whole, eyes & all)
1 sm can green peas

In a sauce pan, bring water to a boil and drop in squid and fish. Partially cook for 1-2 minutes, then remove seafood and set aside in a bowl. Keep water simmering. Meanwhile, heat oil in a large frying pan or wok and fry garlic, onion, and green pepper for 2 minutes until softened. Add rice and stir until starts to turn golden then add saffron, and a dash of salt & pepper. Stir. Add tomato sauce (or fresh tomatoes), the fish and squid you set aside earlier, and the water you've left simmering in the saucepan. Stir. Turn heat down and cover, allowing to cook for about 10 minutes, stirring occasionally. When the rice is almost cooked, add the clams, mussels, shrimp and peas. Arrange them attractively on top of the rice, then cover and steam for 3-5 minutes or until seafood is cooked. Serve right from the pan or wok.