Rice with Vegetables and Seafood

Here are the ingredients you need

• 150g short-grain rice
• 200g shimeji mushrooms
• 1 handful frozen carrots
• 1 handful frozen sweetcorn
• 1 handful frozen peas
• 1 handful frozen green beans
• 3 garlic cloves
• 350g cuttlefish
• 350g squid
• 250g peeled king prawns
• Sweet paprika
• Pink Himalayan salt
• Extra virgin olive oil
• 400ml homemade vegetable stock

Method

1. 1Add the finely diced cuttlefish and squid to the pan and cook until all the released water evaporates.
2. 2At the last moment, toss in the king prawns.
3. 3Add a drizzle of olive oil, sear briefly until lightly golden, and transfer to a plate.
4. 4Cook the mushrooms, and once golden brown, add the rest of the frozen vegetables.
5. 5As they begin to cook, add a drizzle of olive oil and a pinch of salt, and sauté gently until tender.
6. 6Once softened, stir in the finely minced garlic.
7. 7When the garlic starts to turn golden, return the reserved cuttlefish, squid, and prawns to the pan.
8. 8Stir everything well and add a teaspoon of sweet paprika.
9. 9Pour in the vegetable stock.
10. 10Leave the mixture to rest until you're ready to eat.
11. 11Add the rice and cook over medium heat for 15 minutes.
12. 12Finally, turn off the heat and let it rest for 5 minutes.
13. 13Ready! Now we can tuck into our RICE WITH VEGETABLES AND SEAFOOD!