Seafood paella

Serves 4

Ingredients:
4 C fish stock
1 t saffron threads
2 t paprika
2 C medium-grained rice
1 C frozen peas
1 onion, diced
2 tomatoes, diced
2 garlic cloves, crushed
250 g fish fillet, cut into 2 cm cubes
12 green king prawns, peeled and deveined
150g baby squid, cut into rings
12 mussels, scrubbed and debearded

Method:
1. Combine stock, 1 cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer.
2. Heat a little olive oil in a frying pan over medium-high heat. Add fish and cook for 1 minute each side or until light golden. Transfer to a plate.
3. Cooke onion and garlic in a little oil for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over the base.
4. Add half the stock mixture to frying pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.
5. Add prawns, squid and mussels, pressing into rice mixture. Add 1/2 C stock mixture and cook until all liquid is absorbed.
6. Repeat with remaining stock mixture, 1/2 C at a time, adding fish and peas with the last 1/2 C stock (this will take 15 to 20 minutes).
7. Remove from heat. Stand covered for 5 minutes.
8. Season with pepper before serving.