Seafood Paella

(serves 4)

4 tablespoons olive oil
8 ounces cod, skinned and cut into chunks
1 onion, chopped
3 garlic cloves, finely chopped
1 red pepper, deseeded and sliced
4 tomatoes, peeled and chopped
1 1/4 cups Valencia rice
2 cups fish stock
2/3 cup white wine
3/4 cup frozen peas
4 saffron strands soaked in 2 tablespoons hot water
1 cup cooked peeled prawns
8 fresh mussels in shells, debearded and scrubbed
salt and freshly ground black pepper

1. Heat 2 tablespoons olive oil in a large frying pan and add the fish. Stir-fry for 2 minutes, then transfer the fish and juices to a bowl.

2. Heat the remaining olive oil in a saute pan and add the onion, garlic and pepper. Fry, stirring frequently, for 7 minutes, until the onion and pepper have softened.

3. Stir in the tomatoes and fry for 2 minutes then add the rice, stirring to coat the grains with oil, and cook for 3 minutes. Pour on the fish stock and wine and add the peas, saffron and water. Season well and mix.

4. Gently stir in the reserved cooked fish with all the juices, followed by the prawns, and then push the mussels into the rice.

5. Cover and cook, stirring occasionally over a low heat for about 30 minutes.

6. Remove from the heat, keep covered and leave to stand for 5 minutes. Discard any mussels that remain closed.