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Ingredients

• 600ml/1 pint 1½fl oz calasparra (Spanish short-grain rice)

• 1.3l/2 pints 6fl oz chicken stock

• ½ tsp saffron stamens

• 3 bay leaves

• 150ml/5fl oz good olive oil

• 1 large Spanish onion, finely diced

• 3 tsp finely chopped garlic

• 1 tsp soft thyme leaves

• ½ tsp dried chilli flakes

• 1 red pepper, diced

• 225g/8oz swordfish

• 225g/8oz salmon

• 115g/4¼oz fresh or frozen peas

• 3 tsp paprika

• 18 small clams, cleaned

• 18 mussels, cleaned

• 1 tbsp lemon juice

• 125ml/4½fl oz dry white wine

• 5 tbsp flatleaf parsley, chopped

• 4 large tomatoes, de-seeded and diced

• 55g/2oz unsalted butter

• 1 lemon, zest only

• salt and freshly ground black pepper

• 12 jumbo raw prawns, in shell

• 450g/16oz squid, cleaned and chopped into bite-sized pieces

Description

Recipe Uses 600ml/1 Pint 1½fl Oz Calasparra (Spanish Short-grain Rice), 1.3l/2 Pints 6fl Oz Chicken Stock, ½ Tsp Saffron Stamens, 3 Bay Leaves,...

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