• 300g

    Fresh Sealord hoki fillets, cut into 2cm pieces

  • 1kg

    mixture of mussels, prawns and squid

  • 2 tbsp


  • 1

    red onion, chopped

  • 2

    garlic cloves, crushed

  • 1/2

    red pepper, sliced thinly

  • 100g

    chorizo, sliced

  • 1 tsp

    smoked paprika

  • 1 tbsp

    fresh thyme leaves

  • 2 cups

    aborio rice

  • 1

    lemon, juice and zest

  • 1 L

    chicken stock

  • 1/2 cup

    parsley, chopped

  • lemon wedges to serve


  1. In a large frying pan heat the oil. Add the onion, garlic, pepper and chorizo and cook for 5 minutes until just starting to brown. Add the smoked paprika, thyme, rice and saffron stirring through.
  2. Pour over the stock and cook stirring occasionally for 20 minutes. The rice will be nearly cooked.
  3. Add a little more stock if needed. Carefully place in to the rice the hoki and other seafood. Cover and cook for a further 10 minutes until the mussels are open and fish cooked through.
  4. Sprinkle with chopped parsley.
  5. Serve hot straight from the pan with lemon wedges.