Salmon & Prawn Paella

INGREDIENTS. Serves 4

Paella Base (Stage 1)
2 x 500g Mures Fish Stock
70ml dry white wine
150g aborio rice
30ml olive oil
30g brown onion, finely chopped
1 clove garlic, crushed
2-4 stalks fresh time

Seasoning (Stage 2)
30g red capsicum, diced
30g yellow capsicum, diced
12 red cherry tomatoes, halved
1/2 tbsp smoked paprika
1/2 tbsp cayenne pepper
1 tsp turmeric

Seafood (Stage 3)
130g ASC sustainable salmon fillets, diced large
6-8 MSC sustainable whole prawns, peeled with head and tail attached
50g edamame beans

Garnish
15g curly parsley, finely chopped
10ml lemon juice
dill, finely chopped
salt & pepper to taste

COOKING.
Stage 1
Start by putting a paella pan onto medium heat.  Add olive oil, onion, garlic and stalks of thyme to pan until they gain a light colouring.  Remove the thyme stalks, then add rice and stir for 2-3 minutes before adding the white wine.  Let wine simmer and evaporate completely before adding 500ml of fish stock.   Let this simmer until reduced.

Stage 2
Add an additional 300ml of fish stock, and all second stage ingredients.  Stir through while adding and then let simmer until fish stock is reduced. can be added to the pan.

Stage 3
Finally, add remaining fish stock, prawns, diced salmon and edamame beans.  Turn off heat and let the residual temperature from the pan cook the final ingredients for a couple of minutes.

Garnish
Finish off by garnishing with parsley, dill and lemon juice.  Add salt and pepper to taste, then serve.