Seafood paella
Ingredients
- 1L (4 cups) chicken stock or fish stock
- 1/2 teaspoon saffron threads
- 60ml (1/4 cup) olive oil
- 30 medium green prawns, peeled leaving tails intact, deveined
- 1 squid hood, cleaned, cut into rings
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 125ml (1/2 cup) white wine
- 3 tomatoes, quartered, seeded, coarsely chopped
- 2 teaspoons smoked paprika
- 440g (2 cups) SunRice Arborio Risotto Rice
- 12 small black mussels, scrubbed, debearded
- Chopped fresh continental parsley, to serve
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