Start by gently warming up your pan - Gently add your olive oil & Butter, then the copped onion, chopped bell peppers and garlic and cook until onion is pearly. Add chopped tomato, bay leaf, paprika, saffron (If using) salt and pepper. Stir and cook for 5 minutes. Keep and eye on your pan.

Add the rice and 1/2 of your parsley - and cook for one minute or so

Gently pour 1 pint of your stock to the pan and stir very gently, if your too harsh your parsley will break up and discolour the end result. Try to get your rice in one layer at this stage - as not much stirring will be needed after this. Gently bring the pan to a bubbling biol. (taking care of your hands against hot splatters) Then turn your heat right down to a simmer and cook for around 18 minutes.

Now add your protein and Peas- gently nesting the prawns, scollops and calamari around the rice. this is your serving bowl so be decorative. Serve when you are happy all protein is cooked. Dress with the remainder of parsley and sliced lemon.

TIPS:
1: If your rice has absorbed your stock and is not yet cooked, slowly keep adding some of the 1/2 pint of stock until you are happy.
2: try substituting some of the stock for white wine
3: I like to add a little bit of grated Chorizo to mine now and then
4: for that little extra you could always decorate with a few mussles.