Ingredients

• 1 litre fish stock
• 1/2 cup dry white wine
• pinch of saffron threads
• olive oil
• 200g green prawns
• 300g squid, cut into rings
• 12 mussels, cleaned
• 1/2 green pepper, finely chopped
• 4 cloves garlic, finely chopped
• 2 teaspoons paprika
• 1/2 can plum tomatoes
• 300 g spaghetti, broken into 5 cm lengths
• sea salt
• aioli
• chopped parsley

Method

Warm the fish stock with the wine and crumbled saffron, maintain at a simmer. Heat 2 tablespoons olive oil in a paella pan, add the squid, prawns and mussells until mussels open, removing fish from the pan as it cooks. Set fish aside to a warm place. Add a little more oil to the pan if necessary and cook the pepper and garlic for 2 minutes, then stir in the paprika and tomato. Add the pasta and stir continuously for 1 minute and add the fish stock, boil for 10-12 minutes stirring occasionally. Return the prawns, mussels and squid to the pan, test for salt and transfer to a 180 C oven uncovered for 5 minutes. Remove and cover with foil, leave to rest for 5 minutes before serving. Drizzle with aioli and sprinkle with chopped parsley before serving

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Method