Ingredients
Method
1.Shell and devein prawns, leaving tails intact. Scrub mussels; remove beards. Cut fish into 3cm pieces.
2.Heat oil in large deep frying pan; cook onion and garlic, stirring, until onion softens. Add pasta and saffron; stir to coat in onion mixture. Stir in wine, tomato, paste, rind and marjoram; cook, stirring, until wine has almost evaporated.
3.Add 1 cup of the stock; stir until liquid is absorbed. Add remaining stock; cook, stirring, until pasta is almost tender.
4.Place peas and seafood in pan on top of risoni mixture; do not stir to combine. Cover pan, reduce heat; simmer about 10 minutes or until seafood has changed in colour and mussels have opened (discard any that do not).
This recipe can be made in a traditional paella pan if you own one, otherwise a deep frying pan or wok with a tight-fitting lid will suffice. Serve the paella straight from the pan at the table.
Note
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