Method

Prepare all ingredients first:
– Fine dice or mince the onion and capsicum
– Slice the garlic
– Prawns deveined
– Slice fish thickly
– Prawn stock: Saute shells with some oil till orange and fragrant then add water. It must be boiled for up to 45 minutes.

On high heat, sear the prawns in the paella pan on one side till golden brown.

Remove the seafood, lower the heat then and add peppers and onions, followed by the garlic and fry till fragrant.

Next add in the smoked paprika, red pepper flakes and white pepper.

When fragrant, add the wine in and reduce.

Add the rice and fry dry first for 30 seconds, then add clams and some stock, bring it to a boil, and stir to ensure no rice sticks to each other. Cook for 1-2 minutes with the lid on to open clams. Remove opened clams.

Add some stock again, enough to cover rice and stir. Bring it to a boil again then After this, do not stir anymore. Lower the heat to a gentle simmer and allow rice to cook till firm but not hard in the middle. 2-3 mins before the rice is complete, add the seafood back in!

Garnish:
Put chopped parsley and garnish with lemons before serving.