Summer Paella!

In a medium saucepan gently warm the fish stock, water and saffron to just under a simmer; cover the pan.

1. Heat the olive oil in the paella pan over medium heat using your largest burner; soften the onions and garlic; add the tomatoes, and cook for a few minutes to reduce and thicken; stir in the paprika and black pepper.
2. Add the warmed stock and bring to the boil; stir in the rice, coating well - then do not stir the rice again.
3. Bring the pan to a gently rolling boil and cook for about 5 minutes.
4. Continue to boil until the rice is no longer soupy then reduce the heat to low; arrange the pepper strips & asparagus over the rice, pressing in gently. Continue to cook for about 10 minutes, until the liquid is absorbed. Add the tinned mussels and cook until heated through.

Removed from heat, cover with a tea towel, and leave to rest for 5 minutes. Garnish with lemon wedges and take to the table. Enjoy!