Serves 6
• 2½ cups (500g) brown rice
• 1.5 litres vegetable stock
• 2 Tbsp (50ml) olive oil
• 1 medium onion, diced
• 1 medium (100g) green capsicum, diced
• 2 (100g) tomatoes, diced
• 1 medium (100g) zucchini, sliced
• ½ (100g) eggplant, diced
• 100g green beans
• 1 Tbsp each sea salt & pepper
• 8-10 threads saffron or tbsp. turmeric (or 1 fresh knob)
• 2-3 cloves garlic, chopped
• 200g squid, cut into rings
• 300g firm fish chunks (ling, cod, tuna)
• 12 medium king prawns, tail on
• 18-24 (500g) fresh mussels
• 2 lemons, juice and some zest
• ½ cup parsley, chopped
1. Saute onions, garlic and saffron or turmeric in some vegetable stock. Add rice and remaining stock and cook covered on low heat (absorption method) until most of the liquid is absorbed.
2. Marinate the seafood in lemon juice, garlic and oil.
3. Cook seafood and vegetables separately in a hot pan or wok for 2-3 minutes. Add to the rice with all the juices and mix well, leaving for a few minutes for flavours to saturate the rice.
