Place a large saucepan over a medium high heat and add the olive oil.
1 tbsp olive oil
Once hot, add the onion and fry until soften but no coloured.
1 large onion
Add the bell peppers and garlic and fry for a further 3 minutes before adding the rice.
2 cloves garlic, 1 large red bell pepper, 1 large yellow bell pepper
Stir the rice well to coat with the garlic and onion flavours and the oil.
175 g rice
Add the vegetable stock, saffron and increase the temperature until it starts to boil.
700 ml vegetable stock, ½ pinch saffron
Reduce the heat to a simmer and cook for about 20 minutes until the rice is lovely and tender.
Add the seafood and frozen peas together with a squeeze of lemon and cook for a further 10 minutes or until the seafood is cooked and everything is piping hot.
100 g prawns, 100 g squid, 100 g salmon, 100 g scallops, 100 g peas, salt, ground pepper
Serve in pre warmed dishes with a sprinkle of chopped parsley as garnish.