Spanish-style Wet Rice

  • Yabbies (small fresh water crayfish)
  • White fish
  • Mussels
  • 1 large pinch saffron
  • 2 cups medium grain brown rice
  • 1.2L fish stock
  • 1 red onion
  • 2 red peppers
  • 1/2 bulb fennel
  • 1/2 cup roughly chopped flat-leaf parsley
  • 4 cloves

Any seafood can be used for this dish, depending on what's available. Prepare the seafood

Dice fish into 2cm cubes. Peel onion and garlic and dice along with the fennel and peppers. Place the fish stock on the heat and bring to a simmer. Heat a large heavy-based saute pan on a high heat. Add a generous lug of olive oil and sautee the diced vegetables until tender. Add the rice and cook for 5 minutes, stirring continuously.

Next add a third of the stock and cook until absorbed. Repeat with another third of stock. Add the remaining stock, cook for three minutes and add the seafood. Cook for 5 minutes, turn the heat off and let sit for 5 minutes.

Sprinkle the chopped parsley over the top and place lemon wedges around dish for presentation. Serve in the pan.

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