|2 Tbsp||Olive oil|
|⅓ cup||Onion, finely diced|
|1 clove||Garlic, crushed|
|⅓ cup||Frozen peas|
|1½ cups||Arborio rice|
|1 tsp||Smoked paprika|
|4½ cups||Fish stock, hot|
|¼ tsp||Saffron, infused in the hot stock|
|8||Mussels, fresh, in shell, cleaned|
|12||Cockles, in shell, cleaned|
|1 large||Squid tubes, cut into rings|
|8 large||Prawns, raw, cleaned|
|1||Red capsicum, chargrilled|
|1 to garnish||Fresh parsley, chopped|
- Heat the oil in a large flat pan. Add finely diced onion and crushed garlic and cook gently without browning.
- Add peas, rice and salt and stir to coat grains with oil. Stir in smoked paprika and add stock. Bring to the boil.
- Poke in the mussels and cockles (in shells) and add squid rings. Cover with foil and cook gently on the stove or in the oven for 15 minutes.
- Arrange prawns and strips of capsicum (chargrilled) on rice. Cover again and leave to steam gently over heat for 10 minutes.
- Check the rice is cooked through.
- Sprinkle parsley on top to serve.
- Serve with crusty bread and a crisp green salad.
- Replace seafood with 400g sliced chicken. Add with the onion and garlic. Replace the peas with 100g fresh beans.
- Tagine refers to a traditional Moroccan stew that takes its name from the ceramic dish it is cooked and served in.