Mussel Paella

• 70 ml canola oil
• 250 g white onion, peeled and finely chopped
• 30

Heat the oil in a paella pan or deep pan. Cook the chopped onion on a medium heat for 4-5 minutes, then add the garlic and cook for another couple of minutes until soft.

Add the spices and bay leaves to cook out for another 2 minutes, then add the tomatoes. Stir the rice into the contents of the pan, then add the chicken and mussel stock. Spread the rice out evenly and cook on a medium/