Ingredients ½ tsp saffron
½ tsp paprika powder
2 tbsp boiling water
1 tbsp olive oil
1 clove garlic
½ onion, finely chopped
1½ tomatoes, roughly chopped
100 g rice
½ litre chicken stock
200 g white fish
75 g - 100 g uncooked prawns, peeled
100 g mussels, bearded and washed
125 g calamari rings
75 g peas
¼ cup parsley, roughly chopped
Mix the saffron and paprika and add the boiling water. Stir to dissolve and crush the saffron.
Heat the oil in a wok or similar and add the garlic and onion on a medium heat. Cook for 5 minutes or until soft.
Add the tomato and cook for 3 minutes. Add the rice and cook stirring to mix, for a further 5 minutes.
Meanwhile bring the stock to the boil in a saucepan. Add the stock and saffron liquid to the rice mixture, stirring well to combine.
Simmer, uncovered for 10 to 15 minutes.
Put the fish on top of this mixture.
I boiled the mussels in water for a minute or so as I did not want all the shells in the meal.
Add the calamari, prawns and mussels leaving a few in the shells for looks!
Cover the frying pan with foil and cook for a further 5 minutes or so.
Add the peas, re-cover the pan and cook for a final 5 minutes.
Sprinkle the paella with parsley and season with pepper.