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Ingredients

• 1 tbsp extra virgin olive oil
• 1 large onion, roughly chopped
• large pinch of saffron strands
• 1 red pepper, seeded and roughly chopped
• 1 yellow pepper, seeded and roughly chopped
• 2 garlic cloves, crushed
• 250 g (8½ oz) long-grain brown rice
• 100 ml (3½ fl oz) dry white wine
• 360 ml (12 fl oz) hot fish stock, or as needed
• 3–4 sprigs of fresh rosemary
• 2 red mullet, about 180 g (6½ oz) each, cleaned
• 115 g (4 oz) asparagus tips, cut in half lengthways
• 115 g (4 oz) frozen peas
• 200 g (7 oz) cooked peeled tiger prawns
• salt and pepper
• lemon wedges to serve

Description

This Classic Spanish Favourite Is Always Enthusiastically Welcomed At The Dinner Table By Seafood Lovers. This Version Is Packed With Colourful Red And Yellow Peppers, Asparagus And Peas, Together With Large, Succulent Tiger Prawns And Chunks Of Red Mulle

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