A recipe from the Good Food collection.
500 g (1 lb 2 oz) raw medium prawns (shrimp)
300 g (10½ oz) skinless firm white fish fillets
250 g (9 oz) black mussels
200 g (7 oz) calamari rings
60 ml (¼ cup) olive oil
1 large onion, diced
3 cloves garlic, finely chopped
1 small red capsicum (pepper), thinly sliced
1 small red chilli, deseeded and chopped, optional
2 teaspoons paprika
1 teaspoon ground turmeric
2 tomatoes, peeled and diced
1 tablespoon tomato paste (purée)
400 g (2 cups) long-grain rice
125 ml (½ cup) white wine
1.25 litres (5 cups) fish stock
3 tablespoons choppedflat-leaf (Italian) parsley, for serving
lemon wedges, for serving
1. Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end. Cut the fish fillets into 2.5 cm (1 inch) cubes. Scrub the mussels and pull out the hairy beards. Discard any broken mussels or those that don't close when tapped. Refrigerate the seafood, covered, until ready to use.
2. Heat the oil in a paella pan or a large deep frying pan (about 32 cm/ 13 inches diameter) with a lid. Add the onion, garlic, capsicum, and chilli to the pan and cook over medium heat for 2 minutes, or until the onion and capsicum are soft. Add the paprika, turmeric and 1 teaspoon salt and stir-fry for 1–2 minutes, or until aromatic.
3. Add the tomato and cook for 5 minutes, or until softened. Add the tomato paste. Stir in the rice until it is well coated.
4. Pour in the wine and simmer until almost absorbed. Add all the fish stock and bring to the boil. Reduce the heat and simmer for 20 minutes, or until almost all the liquid is absorbed into the rice. There is no need to stir the rice, but you may occasionally need to fluff it up with a fork to separate the grains.
5. Add the mussels to the pan, poking the shells into the rice, cover and cook for 2–3 minutes over low heat. Add the prawns and cook for 2–3 minutes. Add the fish, cover and cook for 3 minutes. Finally, add the calamari rings and cook for 1–2 minutes. By this time, the mussels should have opened—discard any unopened ones. The prawns should be pink and the fish should flake easily when tested with a fork. The calamari should be white, moist and tender. Cook for another 2–3 minutes if the seafood is not quite cooked, but avoid overcooking as the seafood will toughen and dry out.
6. Serve with parsley and lemon wedges. Delicious with a tossed salad.