Spanish-Style Seafood Rice

• 100 ml/3½ fl oz/scant ½ cup olive oil
• 300

Heat the olive oil in a heavy saucepan over a medium heat, add the langoustines and fry until they start to colour. Add the onion and garlic and cook for 1–2 minutes, until the onions start to soften. Stir in the rice, saffron, paprika, tomatoes and fish stock (bouillon) and simmer for about 10 minutes. Add the mussels, clams and squid and continue to simmer until the rice is just cooked, about