Prawn & mussel paella
- 6 threads saffron
- ½ tsp sweet or smoked paprika
- 1 tsp olive oil
- ½ brown onion, finely chopped
- 1 garlic clove, crushed
- 250g can diced tomatoes
- 1 tsp raw sugar
- 1 cup brown rice, cooked
- 100ml salt-reduced chicken stock
- 8 king prawns, peeled with tails intact
- 10 black mussels
- 1 tsp dried thyme leaves
- Freshly ground black pepper
- 1 lemon, cut into wedges
- Salad leaves, to serve
Place the saffron and paprika in a cup, cover with ¼ cup of boiling water and set aside to dissolve.
Heat the oil in a large heavy-based frying pan over medium heat. Add the onion and garlic and cook for 2 minutes. Add the tomatoes and sugar and cook for a further 2 minutes. Add the rice, stock and saffron liquid and stir well to combine. Simmer, uncovered, for 3 minutes.
Add the prawns, mussels and thyme to the rice mixture. Cover the pan with a lid or foil and cook for 5 minutes or until the mussels have opened and the prawns have changed colour and are cooked. Discard any mussels that haven’t opened after 5 minutes.
Season the paella with pepper and divide between two plates. Serve with the lemon wedges and green salad.