A classic Spanish paella with saffron, vegetables and seafood.

4 servings

• 300 ml Arborio rice
• 1 liter water
• 1 vegetable stock cube
• 250 ml white wine or cooking wine
• 1 sachet saffron
• 2-3 tsp mussel powder
• 2 tbsp rapeseed oil
• 1 yellow onion
• 2 cloves garlic
• 8 langoustines
• Parsley
• Tomatoes
• Sugar snap peas
• Salt and pepper
• 100 g butter
  
• 1/2 dl finely chopped parsley
• 1 tsp lemon juice

Instructions: 

1. Bring water to a boil with the stock cube in a pot.
2. Chop onion and garlic and sauté in oil. Add the rice and sauté while stirring.
3. Add saffron. Pour in some of the broth and let it simmer slowly.
4. Stir and add more broth gradually.
5. Cut up tomatoes, sugar snap peas and chop some parsley.
6. Add the mussel powder a little at a time and season with salt and pepper. Add the vegetables. Serve with the seafood.