Prep time
20 mins
Cooking Time
20 mins
Serves
4
Ingredients
![msc ecolabel landscape](/images/default-source/msc-english/logos/msc_ecolabel_landscape.tmb-thumb228.png?sfvrsn=a8dfd8ab_2)
Stage 1
- 30ml extra virgin olive oil
- 30g brown onion, finely chopped
- 1 small clove of garlic, crushed
- 3-4 stalks of fresh thyme
- 150g Arborio rice
- 70ml dry white wine
- 1lt fish stock
Stage 2
- 30g red capsicum, diced
- 30g yellow capsicum, diced
- 12 red cherry tomatoes, cut in half
- ½ tbsp smoked paprika
- 1/3 tsp cayenne pepper
- ¼ tbsp turmeric
Stage 3
- 6-8 MSC certified whole prawns, peeled, keeping head and tail attached
- 130g Tassal ASC certified salmon fillets, diced large
- 50g edamame beans
Garnish
- 15g curly parsley, finely chopped
- 10ml lemon juice
- 3g dill, finely chopped
- Salt and pepper to taste
Look for the blue and green labels on your seafood to ensure we have a future full of fish. Find out more about the difference between farmed and wild seafood.
![For fish forever look for the MSC and ASC labels For seafood forever look for the MSC and ASC labels](/images/default-source/au-library/misc-images/full-rgb.jpg?sfvrsn=d9797196_4&MaxWidth=300&MaxHeight=&ScaleUp=false&Quality=High&Method=ResizeFitToAreaArguments&Signature=BDB8D5958F1E7EC5870D474F39B726A886685858)
![For fish forever look for the MSC and ASC labels For seafood forever look for the MSC and ASC labels](/images/default-source/au-library/misc-images/full-rgb.jpg?sfvrsn=d9797196_4&MaxWidth=300&MaxHeight=&ScaleUp=false&Quality=High&Method=ResizeFitToAreaArguments&Signature=BDB8D5958F1E7EC5870D474F39B726A886685858)
Method
Stage 1
- Start by putting a paella pan onto medium heat
- Add olive oil, onion, garlic and stalks of thyme to pan until they gain a light colouring
- Remove the thyme stalks, then add rice and stir for 2-3 minutes before adding the
white wine - Let wine simmer and evaporate completely before adding 500ml of fish stock
- Let this simmer until reduced.
Stage 2
- Add an additional 300ml of fish stock, and all second stage ingredients
- Stir through while adding and then let simmer until fish stock is reduced. can be added to the pan.
Stage 3
- Finally, add remaining fish stock, prawns, diced salmon and edamame beans
- Turn off heat and let the residual temperature from the pan cook the final ingredients for a couple of minutes.
Garnish
- Finish off by garnishing with parsley, dill and lemon juice
- Add salt and pepper to taste, then serve.
Recipe by Markella Koutalidi – Executive Chef, Mures Tasmania
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