Ingredients:

• 1L (4 cups) fish stock
• 1/2 tsp saffron threads
• 1 1/2 tbsp Tuscan Herb Extra Virgin Olive Oil
• 2 tbsp White Balsamic Vinegar
• 1 1/4 cup skinless firm white fish fillets, cut into 4cm pieces
• 1 chorizo, thinly sliced diagonally
• 1 red onion, thinly sliced
• 4 garlic cloves, finely chopped
• 2 tsp paprika
• 1 long fresh red chilli, thinly sliced
• 1 small red capsicum, thinly sliced
• 1 small yellow capsicum, thinly sliced
• 1 1/2 cups Sunrice arborio rice
• 1/2 cup white wine
• 8 large green prawns, unpeeled
• 3/4 cups squid tubes, thinly sliced into rings
• 80g (1/2 cup) frozen baby peas
• Chopped fresh continental parsley, to serve

Instructions:

Bring stock and saffron to the boil in a saucepan over high heat. Remove from heat and cover to keep warm.

Heat the oil in a 13 inch (top measurement) paella pan or large frying pan over medium-high heat. Season fish. Cook, turning, for 2 minutes or until almost cooked through. Transfer to a bowl and cover.

Add chorizo and cook, stirring, for 2 minutes or until brown. Stir in onion, garlic, paprika, chilli and combined capsicum for 4-5 minutes or until soft. Stir in rice for 1 minute. Stir in wine for 1 minute or until wine evaporates.

Add stock mixture to pan and white balsamic vinegar, reserving 80ml (1/3 cup). Reduce heat to low. Cook, without stirring, for 15 minutes.

Push prawns and squid into rice. Add the reserved stock. Cook for 10 minutes. Add fish. Cook for 5 minutes or until liquid is almost absorbed.

Sprinkle with peas. Cover with foil. Rest for 10 minutes. Top with parsley.

Enjoy!