This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. (white wine)

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Sensational seafood blended into a wonderfully palate pleasing paella from the kitchens of  thipher
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This recipe is just a rough guideline covering approximately how much of each ingredient used to make this dish. I've always felt that cooking is an art, and baking is the science. With that said, most of the ingredients can be altered and substituted due to personal preferences and possible allergens.

The version I put together today is Pescetarian friendly, and quite filling. It featured scallops, prawns, and wild caught skin-on terakihi fillets.
Be prepared it's quite a read, but well-worth the labour and efforts to get the ingredients.

Part 1, Saffron Rice:
Enough light oil drizzled to barely coat the bottom of a heavy pan
2 cups arborio rice
1 onion, chopped
small pinch of saffron, in a separate bowl with boiling water poured over
1 cup white wine, any drinkable white will do
fish stock

Heat a heavy pan over med-high heat and drizzle with your favourite light oil (olive, canola, soya, grapeseed...etc). When the pan is nice and warm, add the rice, and stir constantly for about 2-minutes. Add the chopped onions and continue to stir until the rice is lightly toasted to a blonde colour. Pour in at least a cup of white wine and mix it in well, it should boil straight-away. Once most of the liquid has simmered away, pour in enough fish stock to get the rice swimming nicely. Turn down the heat and put a lid on the pan. After about 5-minutes, stir the rice again, and add the saffron solution along with a bit more fish stock, enough to get it barely swimming again. Bring it up to a simmer again, then put the lid on, and check it again after another 8 or so minutes. At this point the rice should be “Al Dente”, firm to the bite still, but certainly not crunchy. Turn off the heat, and turn the rice out of the pan into either in a large mixing bowl, flattening it around the sides, or on a baking tray/pan, cooling it off and preventing it from overcooking.

Part 2, The “Soup”:
Larger Tin of Whole Peeled Italian-Style Tomatoes
Smoked Paprika
Hot Chile Powder
Fish Stock
1 Onion, sliced very thinly into half-rings
1 Generous Tbsp Garlic, chopped
Salt and Pepper

Open the tomatoes and pour them directly into the pan used for the rice earlier. Use your hand and squeeze each tomato tightly so that it runs through your fingers in varying sizes. Add at least 2 heaping tablespoons of smoked paprika, and whatever your preference of hot chile powder is (I used equal amounts of each and it was still quite mild at the end, if you're not a fan of heat, do NOT use cayenne by mistake!). Mix in the powdered chiles well, then add in about 2-cups of fish stock as well as the onion and garlic. Bring to a low boil and let it cook down for a few minutes until the onions are quite soft. Season the mix with an almost ridiculous amount of salt, bearing in mind that it will need to be enough to season the rice later as well. Finish with fresh cracked pepper.

Part 3, The Variety:
Traditional Spanish Paella with call for a wide variety of only the best and freshest available seafood available. Mussels, cockles, prawns, scallops, calamari, and boneless fish fillets are the most popular and common. Other options would include the addition of a crab or lobster, and chicken. Slices of Spanish Chorizo Sausage is probably the most notable; it has a delicious meaty flavour, succulent bite, and adds a bit of spice and depth to the dish. I've seen peas and corn used before too, but I'd avoid these unless you're looking for a cheap filler...

That being said, the choice is yours and the possibilities endless.

Today I used a handful of scallops, and a handfull of peeled prawns, along with two nice big fillets of Terakihi.

Keep a big bowl handy if you're pedantic like me and want everything cooked perfectly. Batch cook each ingredient in the “Soup”. Once it's reached 'just done' take it back out, placing it in the bowl off to the side until everything is finished.

Part 4, Bringing It All Together:
With the Soup enhanced by all the flavours from the last step, it's time to pour the rice back in and get it heated thoroughly. Place a fistful of chopped coriander/cilantro on top before putting the lid back on. Let it sit on the heat for a good few minutes before giving it a quick stir. Now gently fold the cooked, separated items in with the rice, reserving the juice that's collected at the bottom. Give it a quick taste and add more salt if needed. Ladle everything into the serving bowls and pour on a splash of the reserved cooking liquid. Garnish with a bit more chopped coriander/cilantro, and if you like a lemon wedge--or anything else you'd want. Serve with warm toasted bread, and enjoy in good company.

The bread in the picture was drizzled with a fruity olive oil, a pinch of salt and pepper, and toasted in the oven while the rice was reheating.

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Allergy warning – recipe contains fish, shellfish, nut, soy, dairy, egg products