Into a large flat bottom pan and over a gentle heat add a good glug of olive oil, the chopped red onion, carrot, celery and garlic. Sauté for 5-10 minutes until softened, stirring regularly. Add the pimiento peppers and oil, chopped red peppers, tomato puree, piquante pepper and chilli flakes. After a few gentle stirs, add all the rice, the saffron (in a little warm water), stirring to coat each grain of rice. Add the white wine and cook for approximately 5 minutes to reduce. Add all of the stock to cover the rice by 1cm, adding a little water if needed. Place the lid on and turn the heat down low and cook for 20-30 minutes until the rice has softened. Once the rice has softened add the peas, samphire, prawns and mussels then pop the lid back on and cook for a further 5-10 minutes. Serve immediately.
Paella is so adaptable, today we share our version of mussels and prawns. You could use chicken, pork, rabbit other types of fish or simply vegetables...