Chef Jordi Gimeno, the Catalan expert at Frangipani, sends you his recipe for the seafood paella from the restaurant's ongoing Spanish Carnival.

Ingredients

4 medium sized prawns

1 piece of squid

16 pieces of mussels

16 pieces of clams

2 artichokes

1 green pepper

1 red pepper

200 gms rice

600 cc fish stock

1 onion

2 garlic cloves

2 tomatoes

Salt and pepper

Method

Cut the squid into small pieces. Lightly fry the prawns, mussels and clams in a pan and keep aside. Fry the garlic and finely chopped onion in the same pan. In another pan, fry the artichokes over a high flame and season with salt and pepper. Add this to the pan with the cooked onion. Fry the green pepper followed by the red pepper over a high flame and season with salt and pepper. Then add five peeled and deseeded tomatoes. Once the tomatoes are cooked add the squid and cook until they soften. Add rice to the above cooked mixture. Heat the fish stock and pour equally over the rice being cooked, because the rice will not be stirred afterwards. Season with salt and pepper and add the fried prawns, mussels and clams.

Place the preparation in the oven and bake for 13-14 minutes at 200C.

Serve the paella in the same pan, in which it has been prepared.