900ml of fish stock
2 tbsp of olive oil
1 onion, peeled and finely diced
3 garlic cloves, peeled and crushed
1 sprig of fresh thyme
1 bay leaf
400g of risotto rice
100ml of white wine
1 pinch of saffron
100g of prawns
100g of mussels
4 scallops, sliced
75g of peas, cooked
1 tbsp of chopped coriander
1 tbsp of finely chopped tarragon
1 tbsp of chopped chervil
1 tbsp of chopped dill
50g of grated Parmesan
freshly ground black pepper
50g of butter
Heat the fish stock in a pan and keep warm
In a paella pan, add the olive oil, onion, garlic, thyme and bay leaf. Cook on a low heat for about 10 minutes, until the onion is soft and translucent
Add the rice to the pan and with a wooden spoon, mix the rice into the onions, making sure the rice is coated.
After a few minutes, add the white wine followed by a ladleful of stock, then the saffron and begin to stir.
Make sure the rice has fully absorbed the stock before you add another ladle.
Continue adding stock until the rice is tender and cooked through
Beat the butter into the rice and add the prawns, mussels and lastly - the sliced scallops, peas and herbs.
Stir with care, as you want to just warm the seafood and gently cook the scallops
Finish with some grated Parmesan and season with salt and pepper.