Haddock and Mussel Paella


15ml (1tblsp) oil 
25g (1oz) butter 
1 onion chopped 
5ml (1tblsp) tumeric 
1 green pepper, de-seeded and sliced 
1 yellow pepper de-seeded and sliced 
175g (6oz) risotto rice 
450ml (3/4 pint) vegetable stock 
450g (1lb) smoked haddock fillet, skinned and cut into large cubes 
30ml (2tblsp) chopped fresh parsley 
150g (5oz) cooked shell mussels 
3 tomatoes peeled and chopped 


  • Heat oil and melt butter in a large frying pan. Cook onion until soft, then stir in tumeric, green and yellow peppers and rice, and cook stirring continuously for 2 minutes.
  • Stir in 150ml (1/4 pint) stock and simmer gently, stirring occasionally, until liquid has been absorbed.
  • Add a further 150ml (1/4 pint) stock and repeat as before.
  • Carefully stir in haddock and parsley and another 150ml (1/4pint) stock. Simmer gently, stirring occasionally until stock has been absorbed and rice is cooked and creamy.
  • Stir in mussel's and tomatoes about 3 minutes before end of cooking.
  • Serves 4

HINT: This recipe is best served as soon as it's cooked, so prepare all the ingredients ahead. Be sure to cut the haddock into large chunks or it may break up as the paella is stirred.