Ingredients
Method
1.In a wide flat-bottom pan (with a lid) heat the olive oil and sauté the onion until soft and translucent. Add the garlic for a few minutes, stirring with a wooden spoon.
2.Now add the carrots, tomatoes, capsicum and chilli and cook for 10 minutes on low heat, stirring to help the flavours to amalgamate.
3.Now add the rice and stir well so that the grains are well coated. Pour the boiling water over the saffron threads and allow to steep for 10 minutes.
4.Pour this over the vegetables, it should bubble furiously, then pour on the hot fish stock and stir well so that the ingredients are fully covered by the liquid. Add salt and freshly ground black pepper.
5.Cover and put on the lowest heat for 20-25 minutes. Don’t stir because the rice will cook by absorbing the liquid. Check that the rice is cooked, if not quite done add a couple of tablespoons of hot water and replace the lid for 5 minutes more.
6.Now add the chopped fish, prawns and peas. Incorporate lightly into hot rice and vegetables with a fork and replace the lid for 5-6 minutes. Sprinkle with finely chopped parsley.
