This is best cooked on gas in a paella pan or large, flat based, thin bottomed pan and is great to cook outside.
- 6 cups seafood stock
- 1 large pinch of thread saffron
- 600 grams firm-fleshed fish, cut in cubes
- 12 mussels in shells
- 400 grams of cockles, scallops or octopus
- 12 medium prawns in shells
- Sea salt
- 2 tbsp parsley, minced
- 8 cloves garlic, minced
- 1 tbsp fresh thyme
- 2 tsp sweet smoked paprika
- 8 tbsp olive oil
- 1 medium red onion, chopped
- 6 spring onions, chopped
- 1 red capsicum, finely chopped
- 1 large tomato, chopped
- 2 cups paella rice, arborio rice or medium grain
- Lemon wedges
- Heat the stock in a large pan. Stir in saffron. With a mortar and pestle mash parsley, garlic, thyme and ⅛ tsp salt into a paste. Stir in paprika (and tumeric if using it); add water if needed to form a paste.
- Heat 6 tbsp of oil in a paella pan (or large, flat based, thin bottomed pan) over medium high heat and quickly brown the fish only for 1-2 minutes. Do not fully cook. Remove to warm platter. Add remaining 2 tbsp of oil, onion, spring onions and capsicum to the pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot stock and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Add all reserved fish (but not prawns). Stir in parsley paste. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary.
- Arrange prawns, other seafood and mussels over rice, placing edges of mussel shells so they open facing up. Cook, uncovered, for 15-20 minutes until rice is almost done. Remove pan from the heat and cover with foil. Let sit 10 minutes. Garnish with lemon wedges and serve with a green salad.