good pinch of saffron threads
1.5 litres (6 cups) hot fish or chicken stock
¼ cup (60ml) camellia tea oil
2 onions, thinly sliced
5 garlic cloves, finely chopped
12 anchovy fillets, drained
4 fresh bay leaves
3 tablespoons barbecue marinade
2 cups (440g) arborio rice
½ cup (125ml) dry white wine
1 cup canned chopped tomatoes
12 black mussels, scrubbed, beards removed
400g skinless firm white fish fillets pin-boned, cut into bite-sized pieces (such as blue eye or kingfish)
3 Moreton Bay or Balmain bugs, halved lengthways, rinsed under cold water
6 small squid tubes, opened out, cut into 4
12 large green king prawns, peeled (tails intact), deveined
½ cup (80g) pitted kalamata olives, halved
1½ cups flat-leaf parsley, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Add saffron to the hot stock and leave to infuse for 20 minutes. Bring back to a simmer and keep hot for the risotto.
Heat oil over medium heat in a large, heavy-based saucepan. Cook onion and garlic for 8 minutes, stirring occasionally, until onion is golden. Add anchovies, bay leaves and barbecue marinade. Stir for 2 minutes or until anchovies break down. Add rice and stir until well coated. Add wine and stir for 30 seconds. Stir in chopped tomato.
Reduce heat to low and keep at a simmer. Stirring continuously, add 5 cups of hot stock, a cupful at a time, waiting until each one is almost absorbed before adding the next. The rice should still be slightly firm.
Add the seafood and remaining cupful of stock. Cook, stirring occasionally, for a further 5 minutes or until the mussels have opened and the other seafood is just cooked. Transfer to a serving dish and top with olives and parsley.