Saffron paella with lobster & prawns

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• White rice (long grain)360 g (90 g)
• Lobster tails (frozen)320 g (80 g)
• Frozen prawns (raw)240 g (60 g)
• Saffron threads0.2 g (0.1 g)
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Bell pepper160 g (≈ 1.5 peppers) (40 g)
• Tomato (firm ripe)200 g (≈ 1.5 tomatos) (50 g (≈ 0.5 tomato))
• Extra-virgin olive oil40 g (10 g)
• Vegetable stock cubes16 g (4 g)
• Lemon40 g (≈ 0.5 lemon) (10 g)

Method

1. Soften onion, garlic and pepper in olive oil; add chopped tomato.
2. Stir in rice, saffron and hot stock; simmer 15 minutes without stirring.
3. Push the lobster and prawns in for the last 6 minutes; rest 5, lemon on top.

In the galley

• Fine in moderate seas — 3/5 for sea tolerance.
• Plan ahead: thaw about 12 hours before.
• Stow the main ingredients in the freezer.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Shellfish (prawns, crab), Gluten — always check the labels of what you buy.