4 cups fish stock
1/2 tsp saffron thread
2 Tbs olive oil
1 onion, finely chopped
2 cloves garlic crushed
2 cups arborio rice
2 tomatoes, peeled, seeded and diced
1kg chicken, diced
2 tsp paprika
500g King prawns, peeled and de-veined
150g baby squid, cleaned and cut into thin rings
12 mussels, de-bearded and scrubbed
2/3 cup frozen peas
Lemon wedges, to serve
In a medium saucepan over medium heat, combine stock, 1 cup cold water and saffron and bring to the boil. Cover and reduce heat. Keep at a gentle simmer.
In a non-stick frying pan, heat 1 tablespoon oil and cook chicken until golden and cooked through. Transfer to a plate and set aside. Add remaining oil to pan and cook onion and garlic for 5 minutes.
Add rice, tomato and paprika, stirring and spreading mixture evenly over pan base.
Add half of stock to pan and bring to boil over high heat, shaking to spread the mixture. Reduce heat and cook without stirring for 10 minutes until stock is absorbed.
Add prawns, squid and mussels, pressing them into rice mixture. Add 1/2 cup stock and cook until absorbed before repeating with remaining stock, adding chicken and peas with the last 1/2 cup.
Remove from heat and stand for 5 minutes before serving with lemon wedges.