Forever salmon and prawn paella

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