Try this Spanish classic at home tonight with ocean-fresh seafood.
4 cups fish stock
1 tsp saffron threads
2 tbsp olive oil
250g firm 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, peeled, deseeded and diced
2 tsp smoke paprika
500g green king prawns, peeled, deveined
150g baby squid, cleaned, cut into 1 cm-thick rings
12 mussels, scrubbed, debearded
2/3 cup frozen peas
Combine stock, 1 cup cold water and saffron in a medium saucepan over medium heat. Bring to boil, then cover and reduce to medium-low. Keep at a simmer.
Meanwhile, heat 1 tbsp oil in a 24cm (base) non-stick frying pan over medium-high heat. Add the fish and cook for 1 min on each side or until light golden. Transfer to a plate. Add remaining 1 tbsp oil to pan and add the onion and garlic. Cook for 5 min or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread the mixture evenly over base of pan.
Add half the stock mixture to frying pan and bring to the boil. Shake the pan to spread mixture across the pan (do not stir). Reduce heat to medium. Cook, uncovered without stirring for 10 min or until stock is absorbed.
Add the prawns, squid and mussels, pressing into rice mixture ½ cup at a time. Then, add the fish and peas and cook with the last ½ cup stock (this will take 15 to 20 min). Remove from heat and let the pan stand, covered for 5 min. Season with pepper.