Ingredients
Method
1.Shell and de-vein prawns, leaving tails intact. Scrub mussels; remove beards. Cut squid down centre to open out; score inside in diagonal pattern then cut into thick strips.
2.To prepare crab, lift tail flap, then with a peeling motion, lift off the back shell. Remove and discard whitish gills, liver and brain matter. Rinse crab under cold water; cut crab in quarters.
3.Heat oil in large deep frying pan; cook onion, garlic, chilli and capsicum, stirring until onion softens. Add rice and saffron; stir to coat in onion mixture. Stir in wine, tomatoes and paste; stirring until wine has almost evaporated.
4.Add 1 cup of stock; stirring until absorbed. Add remaining stock; cook, covered, stirring occasionally, about 1 hour or until rice is tender.
5.Uncover pan; place seafood on top of rice (do not stir to combine). Cover pan; simmer about 5 minutes or until seafood has changed in colour and mussels have opened (discard any that do not). Season to taste.
Never wash seafood under a running tap as this will wash away the “sea” flavour and waterlog the seafood. If you need to rinse, hold the seafood in one hand over the sink and use your other hand to gently splash the seafood with as little water as possible.
Note
