Omar Allibhoy served up a tasty seafood paella with shellfish stock on Sunday Brunch.

The ingredients are: 500g fresh squid, inner parts removed but kept (you can ask your fishmonger to do this for you), 50ml extra virgin olive oil, 1 tbsp rock or sea salt, plus extra for seasoning, 1 red romano or bell pepper, cut into thick strips, 200g flat green or runner beans, chopped, 6 garlic cloves, finely chopped, 1 tsp sweet pimentón (sweet smoked paprika), 2 tomatoes (weighing about 300g in total), grated, 400g (heaped 2 cups) paella rice, such as bomba, senia or bahia, 500g fresh prawns or langoustines, or a mixture, a few reserved whole, otherwise heads and shells removed,
10 mussels and/or clams, cleaned and any open or damaged shells discarded.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.