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Picture: Iain Gillespie/The West Australian

Concentrate on getting the seafood cooked to perfection and this is a winning dish. You will need to play around with the timing, depending on the size of the prawns and thickness of the fish.

RECIPE: Saffron, Lemon & Seafood Pilaf
Serves 4

2 tbsp extra virgin olive oil
4 scallops, roe removed
200g trevally fillet, sliced into 4cm-wide pieces
8 king prawns, shell on
400g mussels, cleaned and debearded
1 onion, finely diced
1 clove garlic, crushed
200g long grain rice
10 saffron threads
salt and pepper, to season
400ml snapper stock
3 tbsp lemon juice
1 bunch broccolini, bottoms removed, sliced in half lengthways

In a large heavy-based frypan, heat the olive oil. Sear the scallops and fish on each side, removing the scallops to a plate once both sides are caramelised (about 1 minute total), then the fish when it is half-cooked (about 3-4 minutes total). Place the king prawns in the pan and sear on each side until the shell is browning in patches (about 3 minutes total). Remove the prawns to a plate. Put the mussels in the pan and put the lid on. Steam for a few moments until the shells crack open, then remove into a bowl (about 30 seconds total).

Place the onion and garlic into the pan and cook, stirring for 4 minutes or until softened. Add the rice, saffron and seasoning and stir together well. Pour the stock on to the rice, bring to the boil then lower to a simmer and cover for 10 minutes. Take the lid off and add the fish, prawns, mussels, lemon juice and broccolini then replace the lid and cook for a further 5 minutes. Add the scallops for a final minute then toss and serve.