- Wash and brush the mussels and remove their beards. Discard any which are open.
- Peel and finely dice the onion and garlic clove. Clean and dice the pepper. Quarter, deseed and dice the tomato.
- Put the onion and garlic into a pan, put on the lid and heat up over the highest heat until the frying window. Remove the lid and fry the onions and garlic over a low heat.
- Add the peppers, tomato and rice. Deglaze with stock and orange juice. Stir in the saffron, season with salt and cayenne pepper and put in the mussels.
- Put on the lid and heat up over the highest heat until the vegetable window. Cook over a low heat for about 20 minutes.
- Cut the fish into pieces and discard any mussels that have not opened.
- Place the fish and king prawns on the paella. Put on the lid and cook for a further 5 minutes.
