Seafood Paella
4 tbs olive oil
7 large tiger prawns, unpeeled
1/2 kg mussels on the shell , scrubbed and washed
1/2 kg squid rings

1/2 kg medium shrimps, deveined, leaving tails intact
1/2 cup finely diced white onions
3/4 cup finely diced tomatoes
2 tbs finely diced green capsicums
2 tbs finely diced red capsicums or Red pepper if you would like it hot!
1 tsp saffron strands
1 tsp paprika
1 tsp turmeric (optional)
salt to taste
1/2 tsp ground black pepper
3 cups short grain rice
3 cups chicken stock
1/4 cup peas
Lemon wedges and chopped parsley for garnishing
Wash the rice and set aside. Place the saffron strands in a heatproof bowl with 1/2 cup of hot water, let stand for 5 minutes, then drain, reserving the yellow liquid for the paella. In a paella pan, or any other large flat pan that you are using, saute the onions with the olive oil until the onions are translucent. Add the tomatoes and saute for 2 minutes, then add the peppers, saute for a further 2 minutes. Add the rice, paprika, salt , black pepper, turmeric (if using) and the saffron liquid to the pan, stir fry for a minute then cover with the stock. Bring to the boil, then simmer for 15 minutes. Place the squid rings, medium shrimps, mussels, and tiger prawns neatly on top of the rice mixture, while the pan is still on the heat. Sprinkle the peas on top  and cover the pan tightly sealed lid, leave to cook for 15 more minutes. When the rice and seafood are cooked through, serve garnished with lemon wedges and some chopped parsley.