Paella

• Heat 1 tbsp olive oil in a large frying pan or work.
• Add 1 chopped onion and soften for 5 mins.
• Stir in 1 tsp hot smoked paprika, 1 tsp dried thyme and 300g paella or risotto rice,
• stir for 1 min, then splash in 3 tbsp sherry or white wine, if using.
• Once it has evaporated, stir in a 400g can chopped tomatoes with garlic and 900ml chicken stock.
• Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.
• Stir 400g frozen seafood mix into the pan and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender.
• Squeeze over the juice of ½ lemon, scatter with a handful of flat-leaf parsley and serve with wedges from the remaining ½ lemon.

Trivia

It's a little confusing but 'paella' or to be more exact 'la paella' is the name for cooking pan itself and not the dish. The word comes from old Valencian (in Valencia they have their own language somewhat similar to Catalan) and probably has its roots in the Latin 'patella' meaning pan.