|Large prawns||250 Gram (6 Uncooked Ones)|
|White fish fillets||250 Gram|
|Olive oil||1 Tablespoon|
|Green onions||6 , coarsely chopped|
|Green capsicum||350 Gram, coarsely chopped (1 Large One)|
|Red capsicum||350 Gram, coarsely chopped (1 Large One)|
|Long grain white rice||400 Gram (2 Cups)|
|Saffron threads||1 Pinch|
|Tomato paste||1 Tablespoon|
|Dry white wine||250 Milliliter (1 Cup)|
|Tomatoes||660 Gram, seeded, chopped coarsely (4 Medium Ones)|
|Vegetable stock||750 Milliliter (3 Cups)|
|Black mussels||250 Gram (Small Prepared Ones)|
|Baby octopus||250 Gram (Prepared)|
|Calamari rings||200 Gram|
Shell and devein prawns, leaving tails intact.
Cut fish into 3cm pieces.
Heat the oil in large pan; cook onion and capsicums until tender.
Add rice; stir to coat in oil.
Stir in saffron, paste, wine and tomato; cook, stirring, until wine is absorbed.
Add 1 cup (250 ml) of the stock; cook, stirring, until stock is absorbed.
Add remaining stock; cook, stirring, until mixture boils and rice is almost tender.
Place all seafood over rice mixture; simmer, covered, about 10 minutes or until seafood has just changed colour.
Discard any mussels that do not open.
Stand, covered, 5 minutes, before serving.