Seafood paella

1. Heat the light olive oil in a large, flat bottomed shallow pan over a medium heat on a hob.
2. Add the onion and fry gently for 2 mins.
3. Add the peppers, and salt and fry for 2 mins more, then add the garlic and fry for another 2 mins.
4. Add the bay leaves and squid and cook for 4 mins, then add the paprika and cook for 2 mins, stirring well.
5. Stir in the rice, and cook for 2 mins.
6. Pour in 1 litre hot fish stock along with the saffron.
7. Bring to the boil over a high heat, then reduce to a vigorous simmer for 10 mins. Check the seasoning.
8. Add the prawns, placing in a ring towards the middle of the pan. Add the mussels, pushing down in the rice around the outer edge of the pan. Add the clams, pushing down into the rice in between the prawns and mussels.
9. Cook for a further 8 minutes, turning the prawns halfway.
10. If the paella dries out, ladle a little more stock over the rice, always remembering that u are aiming for a dry, not soupy result. Remember that for the last 5 mins or so of the cooking process, there will not very much stock in the pan.
11. Remove from the heat, cover tightly with foil or a lid and rest for 5 mins. The steam will cook the rice on the top of the paella. Uncover, sprinkle with parsley, drizzle over the olive oil and lemon juice.
12. Serve with extra lemon wedges to squeeze over.