Heat the oil in a large, nonstick frying pan. Add the onion, pepper, garlic and lardons, and cook over a gentle heat for 5 minutes. Add the tomato and cook for 2 minutes.
Add the rice and stir to coat in the oil. Add the saffron threads and heat for a few seconds, then pour in the hot stock. Bring to the boil, then stir lightly and simmer for 5 minutes.
Mix in the frozen seafood, return to a gentle simmer and cook for up to 10 minutes or until the rice is tender and the liquid absorbed, stirring the pan occasionally. Serve with lime wedges, if you like.
For seafood mix, use your own choice of seafood such as ready-prepared mussels, raw prawns and squid. * Or use 250g stir-fry chicken strips, fried with the vegetables at step 1.
If you can't find paella rice, Italian arborio rice works well in this recipe.
A traditional paella is cooked in a large, wide, open pan, which is shaken occasionally during cooking and not stirred. It's easy to cook in a frying pan but you will need to stir the mixture occasionally.