2 tbsp olive oil
600g thick boneless white fish fillets, cut into 5cm pieces
500g green prawns, peeled, deveined
12 scallops, cleaned
1 brown onion, finely chopped
2 garlic cloves, crushed
2 white anchovies, rinsed, finely chopped (optional)
2 tsp smoky paprika
½ tsp saffron threads
1 cup Spanish Calasparra rice
400g can diced tomatoes
2½ cups chicken stock
¼ cup small flat-leaf parsley leaves, to serve
1 lemon, cut into wedges
1 Place onion in a pan and cook for 3 minutes, or until soft. Add garlic and anchovies. Cook for 1 minute. Sprinkle paprika and saffron over onion mixture. Cook for 1 minute or until aromatic.
2 Stir rice into spicy mixture until grains are coated. Add tomatoes and stock. Bring to the boil. Reduce heat to medium-low and simmer for 15-20 minutes, or until rice is tender.
3 Meanwhile, heat butter and oil in a large, deep non-stick frying pan over medium-high heat. Add half the fish and cook for 1 minute on each side, or until browned. Transfer to a plate.
4 Cook remaining fish. Cook the prawns until golden and transfer to plate. Sear scallops until just browned. Add seafood to pan with rice. Cook for 2 minutes or until heated through. Serve with parsley and lemon wedges.