Super scallop and salmon paella

Ingredients

3 cups	Fish stock (Main)
½ tsp	Saffron threads
1	Onion
1	Red capsicum
1 Tbsp	Extra virgin olive oil
1 Tbsp	Chopped garlic
1 ½ cups	Long grain rice (Main)
2 large	Diced tomatoes (Main)
24	Scallops (Main)
200 g	Boneless salmon fillet (Main)
2	Finely chopped spring onion, leaves only, chopped

Directions

1. Bring the stock to the boil. Combine the saffron with a 1/4 cup of the stock. Stand for a few minutes to infuse.
2. Dice the onion. Halve, seed and dice the capsicum.
3. Heat the oil in a large, non-stick frying pan. Add the onion and capsicum and cook, until soft. Add the garlic. Sprinkle the rice into the pan and stir-fry for 1 minute.
4. Add the remainder of the boiling stock, together with the tomatoes and saffron mixture. Bring to the boil, then reduce the heat. Cover and cook, without stirring, for about 12 minutes, until the rice has absorbed most of the stock.
5. Add the scallops, salmon and spring onion leaves to the rice and season with salt and pepper. Cover and steam for about five minutes, until the scallops and salmon are cooked.
6. Serve garnished with fresh herbs and lemon, if preferred.

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