Quick Paella

• 1 Spanish onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons

Place chopped onion in a deep saucepan with butter and olive oil. Cook slowly, stirring constantly, until onion is transparent. Add rice and cook over medium heat, stirring constantly with a wooden spoon. After a minute or two, stir in a cup of hot chicken stock in which you have dissolved the powdered saffron. Stir in prawns, minced clams with liquid and quartered mushrooms, and continue cooki