Perfect paella

• 375 ml (1½ cups) Bomba rice
• 30 ml (2 tbsp.) olive oil
• 1 small onion, minced
• 0.5 g (1 pinch) saffron
• 15 ml (1 tbsp.) Odessa perfect paella mix
• 1 bay leaf
• 125 ml (½ cup) white wine
• Approximately 500 ml (2 cups) poultry stock
• 450 g (1 lb.) mussels
• 4 squid tubes, sliced
• 125 ml (½ cup) Spanish chorizo, sliced
• 12 unpeeled, easy-peel shrimps, size 21/25
• 2 fresh haddock fillets

Garnish

• 8 tomato wedges
• A drizzle of olive oil
• 6 lemon wedges
• 15 ml (1 tbsp.) parsley, chopped
• 60 ml (¼ cup) fresh peas, cooked

• Preheat the oven to 175°C (350ºF).
• In a large skillet, over medium-high heat, sauté the onion, saffron, Odessa perfect paella spices, and bay leaf for 2 minutes in the oil, then add the rice.
• Add the mussels, squid, chorizo, shrimp and haddock.
• Add the white wine and poultry stock and bring to a boil.
• Bake for 20 minutes.
• Remove from the oven and garnish with peas, tomatoes, olive oil, lemon wedges and chopped parsley.