Traditional seafood paella with vegetables, served with warm crusty bread
for 6 servings
4 cups fish stock
1 tsp saffron threads
250g fish fillets (such as blue eye), cut into 2cm pieces
1 brown onion, finely chopped
2 garlic cloves, crushed
2 cups arborio rice
2 tomatoes, diced
2 tsp paprika
500g green king prawns, peeled, deveined
150g squid, cleaned, cut into 1cm-thick rings
12 mussels, scrubbed, debearded
2/3 cup frozen peas
Combine stock, 1 cup cold water and saffron in a saucepan over medium heat. Bring to the boil. Cover and reduce heat. Keep at a simmer.
Heat oil in a 24cm non-stick frying pan over medium-high heat. Add fish and cook for 1 minute each side or until light golden. Transfer to a plate. Add more oil to pan. Add onion and garlic. Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over base of pan.
Add half the stock mixture to frying pan and bring to the boil over high heat. Reduce heat to medium. Cook for 10 minutes or until stock is absorbed.
Add prawns, squid and mussels, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock. Remove from heat. Stand for 5 minutes. Season with pepper. Serve with warm crusty bread