SEAFOOD PAELLA

60ml (1/4 cup) boiling water 2 large pinches of saffron threads

3 x 375ml ctns fish stock 60ml (1/4 cup) water 60ml (1/4 cup) olive oil 500g thick firm white fish fillets (such as ling), cut into 4cm pieces

8 (about 500g) baby octopus, cleaned, halved

1 large brown onion, finely chopped

2 garlic cloves, crushed 440g (2 cups) arborio rice 3 large ripe tomatoes, coarsely chopped

2 teaspoons smoked paprika 16 (about 400g) small black mussels, scrubbed, debearded

150g (1 cup) frozen peas, thawed Place the boiling water in a small heatproof bowl. Add the saffron and set aside for 10 minutes to infuse.

Place the saffron mixture, stock and water in a medium saucepan. Bring to the boil. Reduce heat to low and hold at a gentle simmer.

Heat 1 tablespoon of oil in a large frying pan over high heat. Add the fish and cook for 1-2 minutes or until lightly browned. Transfer to a plate and season with salt and pepper. Repeat with the octopus, reheating the pan between batches.

Heat the remaining oil in a 28cm (base measurement) paella pan or large frying pan over low heat. Add the onion and cook for 5 minutes or until soft. Add the garlic and cook, stirring often, for 2 minutes. Add the rice, tomato and paprika. Cook, stirring, for 2 minutes.

Stir in half the stock mixture. Increase heat to medium-high and bring to the boil. Cook, without stirring, for 5 minutes. Add the remaining stock mixture. Reduce heat to low. Cook, without stirring, for a further 5 minutes.

Gently push the fish, octopus and mussels into the rice. Cook for 10 minutes or until the rice is just tender, the seafood is just cooked through and the mussels open (discard any unopened mussels). Remove from heat. Sprinkle with the peas. Cover with 2 clean tea towels and set aside for 10 minutes to stand. Serve immediately.