Seafood and corn paella

Instructions

1. Heat the oil in a shallow saucepan or deep frying pan over medium-high heat. Cook the onion, bacon and combined capsicum for 7 minutes or until soft. Add the paprika and saffron and cook, stirring, for 1 minute or until fragrant.
2. Stir in the rice and corn. Add the stock and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until the rice is almost tender.
3. Meanwhile, preheat grill. Place the tomato, cut-side up, on a foil-lined baking tray. Grill for 5 minutes or until softened.
4. Scatter the peas over the rice mixture, then top with the prawns and clams. Cook, covered, for 5-7 minutes or until the rice is tender and the seafood is cooked. Remove from heat. Stand, covered, for 5 minutes. Top with the grilled tomato to serve.