Recipes | Sydney Seafood School

Ingredients

• 6 cups fish stock
• Pinch saffron threads (see Notes)
• Extra virgin olive oil, to taste
• 6 medium-sized green prawns, left whole
• 1 green blue swimmer crab, cleaned, cut into 6, claws cracked
• 1 brown onion, chopped
• 1 clove garlic, finely diced
• ½ teaspoon smoked sweet paprika
• 300g canned Italian tomatoes
• 2¼ cups bomba rice (or other short grain Spanish rice such as calasparra)
• 2 teaspoons salt flakes
• 1 cup fresh peas (see Notes)
• 4 preserved piquillo peppers, cut into strips
• 9 large green prawns, peeled and diced
• 6 blue mussels, scrubbed and debearded
• 12 vongole
• 200g loligo squid, cleaned and cut into strips
• 1 lemon, cut into wedges