Total wellbeing will have to wait

Back in the middle of last year I got caught up in the craze of "The CSIRO total wellbeing diet". How could anyone argue with the Commonwealth Scientific and Industrial Research Organisation. With a title like that they must know what they are talking about. The book, by the same name, has been on the bestseller list here in Australia for months now. It's a good book with chapters outlining the benefits of the diet, a 12 week menu plan and then lots of recipes that are mentioned in the menu plans.

I had all the best intentions of sticking to the menu plan but who was I kidding. After about 2 weeks of following their suggestions the real world kicked in with work and a social life interfering with 'The plan'. But one thing I will say for the book is that they have some of the best everyday dishes I have ever cooked. Simple recipes with basic ingredients that makes the most of herbs and spices. So even though I didn't stick to their recommended menus I have made lots of the dishes for J & I. Most of them are pretty quick to prepare which is great at the end of a long day at the office.

This week after picking up all the necessary seafood requirements at the fish market I set about making my first ever Paella. Over the years I've had the pleasure of dining out on many different variations of Paella but I have to say (self praise aside) this is one of the best I have had. The rice came out creamy and full of flavour and the large quantities of seafood meant that there was no fishing around (pardon the pun) for the good bits.

I know Paella is one of my Dad's favourite dishes so he will be a happy man when Mum sees this post and has to try it out.

Seafood Paella

Serves 4 for dinner
1 tsp saffron
1 tsp paprika
1/4 cup boiling water
2 tblsp olive oil
2 cloves garlic, crushed
1 onion, finely chopped
3 tomatoes, roughly chopped
200g short grain rice
1 litre chicken stock
400g white fish fillets
150g uncooked prawns
200g mussels
150g calamari
150g peas
freshly ground black pepper
Lime wedges to serve

1. In a small non-stick frying pan, lightly toast saffron. Transfer to a cup, then crush and add paprika and boiling water. Stir to dissolve and set aside.
2. Heat oil in a large heavy based frying pan over medium heat. Add garlic and onion and cook for 5 mins, or until soft. Add tomato and cook for 3 min. Add rice and cook, stirring to combine, for a further 5 minutes.
3. Meanwhile, bring stock to the boil in a saucepan. Add the stock and the saffron liquid to the rice mixture, stirring well to combine.
4. Simmer, uncovered, for 15 mins. Place fish, prawns, mussels and calamari on top of rice. Cover frying pan with foil and cook for a further 10 mins. Add peas, re-cover pan, and cook for a final 5 mins. Season with pepper.